Orange Chiffon Cake with Lemon Cream

Ingredients

• Cake

  • 1 1/4 cups (190 g) unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 6 eggs, at room temperature and separated
  • 1 tsp (5 ml) lemon juice
  • 1 1/2 cups (315 g) sugar
  • 2 oranges, zest finely grated
  • 1/3 cup (75 ml) orange juice
  • 1/3 cup (75 ml) vegetable oil
  • 1 tsp (5 ml) vanilla

• Lemon Cream

  • 3/4 cup (160 g) sugar
  • 2 tbsp cornstarch
  • 2 eggs
  • 2 egg yolks
  • 2 lemons, zest finely grated
  • 1/3 cup (75 ml) lemon juice
  • 1/3 cup (75 ml) water
  • 1/2 cup (115 g) cold unsalted butter, diced
  • 1/2 cup (125 ml) 10% plain yogurt

• Assembly

  • 1 orange
  • A few lemon balm or mint leaves
  • Icing sugar, for sprinkling