Lemon Chiffon Naked Cake with Whipped Cream

Name: Lemon Chiffon Naked Cake with Whipped Cream
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 12 slices
Ingredients: 1 1/4 cups (190 g) unbleached all-purpose flour; 1 1/2 tsp baking powder; 5 eggs, at room temperature, separated; 1 1/2 cups (315 g) sugar; 1/3 cup (75 ml) vegetable oil; 2 lemons, zest finely grated; 1/4 cup (60 ml) lemon juice; 1/4 tsp salt; 1 1/2 cups (375 ml) 35% whipping cream; 1 recipe simple lemon confit slices

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Preparation 30 min
Cooking 40 min
Chilling 3 h
Servings 1
Makes 12 slices

With the acidity of the lemon bringing an irresistible softness to its texture, this cake is so good (and good-looking) that you barely have to decorate it to impress your guests. But the naked-style icing screams elegance, and sweet lemon confit slices add a final polish.

Featured in RICARDO Magazine SPRING 2018 (p. 103)

Vegetarian
Nut-free

Ingredients

- 1 1/4 cups (190 g) unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 5 eggs, at room temperature, separated
- 1 1/2 cups (315 g) sugar
- 1/3 cup (75 ml) vegetable oil
- 2 lemons, zest finely grated
- 1/4 cup (60 ml) lemon juice
- 1/4 tsp salt
- 1 1/2 cups (375 ml) 35% whipping cream
- 1 recipe simple lemon confit slices

Preparation

- With the rack in the middle position, preheat the oven to 325°F (165°C). Line the bottoms of two 8-inch (20 cm) springform pans with parchment paper. Do not butter.
- In a bowl, combine the flour and baking powder. Set aside.
- In a large bowl, whisk together the egg yolks, 3/4 cup (160 g) of the sugar, the oil, lemon zest and juice, and salt. Set aside.
- In a third bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add 1/2 cup (105 g) of the sugar and continue beating until stiff peaks form.
- Stir the dry ingredients into the egg yolk mixture, then incorporate one-quarter of the meringue. Using a spatula, gently fold in the remaining meringue. Divide the batter between the prepared pans.
- Bake for 40 minutes or until a toothpick inserted into the centre of the cakes comes out clean. Remove from the oven and immediately place them upside down on a wire rack. Let cool completely, about 3 hours. Run the blade of a knife between the cakes and pans, then unmould.
- In a bowl, whip the cream and the remaining sugar with an electric mixer until stiff peaks form.
- Slice each cake horizontally in half to obtain 4 layers.
- Place 1 cake layer on a serving platter. Spread with one-quarter of the whipped cream. Repeat with the remaining cake layers and whipped cream, finishing with the whipped cream. Using a large offset spatula, smooth the surface of the cake. Garnish with the lemon confit slices and refrigerate until ready to serve. The lemon chiffon cake will keep for 2 to 3 days in the refrigerator.

Lemon Chiffon Naked Cake with Whipped Cream

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