LEMON CHIFFON CAKE WITH STRAWBERRY FROSTING
On the Kids Baking Championship finale, Duff and co-judge Valerie Bertinelli chose Rebecca Beales's 3-tiered, 12-layer cake as the best of the bunch. Her winning dessert is a version of this Lemon Chiffon Cake with Strawberry Frosting that she bakes on Mother's Day. "It's my mom's favorite because she loves lemon and strawberry," Rebecca says.
Provided by Food Network
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Line the bottoms of three 8-inch round ungreased cake pans with parchment paper. Sift the flour, 1 cup superfine sugar, the baking powder and salt into a large bowl. Whisk the oil, 1/2 cup cold water, the egg yolks, lemon zest and 2 teaspoons lemon juice in a medium bowl until well combined. Make a well in the center of the flour mixture and pour in the oil mixture; stir with a rubber spatula until smooth. Set aside.
- Beat the egg whites and the remaining 1 teaspoon lemon juice in a large bowl with a mixer on medium speed until foamy, about 1 minute. Gradually beat in the remaining 1/3 cup superfine sugar; continue beating until stiff peaks form, 3 to 4 minutes. Fold about one-third of the beaten egg whites into the batter with a rubber spatula, then fold in the rest until just combined.
- Divide the batter among the prepared pans and smooth evenly. Bake until the centers spring back when gently pressed, 30 to 35 minutes. Transfer the cakes to a rack and let cool completely in the pans.
- Meanwhile, make the frosting: Puree the strawberries in a food processor until smooth; strain through a fine-mesh sieve, pressing on the solids with a rubber spatula. Beat the marshmallow cream in a large bowl with a mixer on medium speed until smooth. Beat in the butter, 1 tablespoon at a time, until incorporated, then beat in the strawberry puree. Reduce the mixer speed to low; gradually beat in the confectioners' sugar until combined.
- Assemble the cake: Run a knife around the edges of the cakes and invert onto the rack; remove the parchment. Put 1 cake layer on a cake stand or serving plate. Spread with about 1/3 cup frosting. Top with another cake layer; spread with another 1/3 cup frosting. Top with the remaining cake layer, then cover the top and sides of the cake with the remaining frosting. Refrigerate until ready to serve.
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Kishan gaming bd
[email protected]I'm not a baker, but this recipe was easy to follow and the results were amazing. The cake was light and fluffy, and the frosting was creamy and smooth.
Adam Guergouer
[email protected]This cake is a bit pricey to make, but it's worth every penny. It's so delicious and everyone who tries it loves it.
Serenity Browley
[email protected]I've been making this cake for years and it's always a hit. It's the perfect dessert for any occasion.
Vickie Petray
[email protected]This is the best lemon chiffon cake recipe I've ever tried. The cake is light and fluffy, and the frosting is the perfect balance of sweet and tart.
Satiram Yadav
[email protected]I'm not sure if I did something wrong, but my cake didn't turn out as expected. It was a bit dense and the frosting was too runny.
ANALIZA ESPIRITU
[email protected]This cake was a disappointment. It was dry and crumbly, and the frosting was too sweet.
Yasir Ali Menik
[email protected]I'm not a fan of lemon desserts, but this cake was surprisingly good. The frosting was especially delicious.
Hazwell Munkombwe
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The cake is light and fluffy, and the frosting is creamy and smooth.
Kt Howard
[email protected]I've made this cake several times and it always turns out perfect. It's my go-to recipe for lemon chiffon cake.
Amila Dilaksha
[email protected]This cake was delicious! I made it for a potluck and it was a huge hit. Everyone raved about how moist and flavorful it was.
Xavier Mulryan
[email protected]This recipe is a keeper! The cake was light and fluffy, and the frosting was the perfect balance of sweet and tart. I will definitely be making this again.
Erin Vandepitte
[email protected]I'm not sure what went wrong, but my cake turned out dense and heavy. The frosting was also too sweet for my taste.
shakir khan shakir khan
[email protected]The cake was a bit dry for my taste, but the frosting was amazing. I would definitely make the frosting again, but I would try a different cake recipe next time.
David farciert enhorabuena
[email protected]This cake was a hit at my party! Everyone loved the light and airy texture of the cake and the sweet and tangy frosting. I'll definitely be making this again.
Parker Reedy
[email protected]I'm not much of a baker, but this recipe was easy to follow and the results were impressive. The cake turned out perfect - golden brown on the outside and moist and fluffy on the inside. The frosting was also delicious and added the perfect finishing
Ali Bolton
[email protected]This lemon chiffon cake with strawberry frosting was a delight to make and even better to eat. The cake was light and fluffy, with a perfect balance of sweetness and tartness. The frosting was creamy and smooth, with just the right amount of strawber