Time to Celebrate My Hot Pepper Win!!...Lemon Chiffon Cake with Lemon Curd and Raspberry Filling

 

It's time to celebrate!  Thanks to your wonderful support I was honoured to be voted Chuck Hughes' Hot Pepper Challenge winner. I can't thank you enough for voting on my Super Burger. I  was in the company of two formidable competitors, AvaDJ and Alley_bee who did an amazing job on their burgers. Thanks to both of you for such a fun experience!
So then, what better way to celebrate than with a cake recipe post! The cake I chose for the occasion is one of my favourites.  It's an adaptation of Canadian Living's orange chiffon cake recipe.  Instead of using orange juice, I added the juice of one lemon and enough water to arrive at the amount of liquid called for in the original recipe. The  lemon curd filling  topped with fresh raspberries and my chantilly frosting makes for a special celebratory cake. Recipes for the lemon curd and chantilly frosting can be found by clicking on the link. The adapted cake recipe can be found below.

I would also like to take this opportunity to thank Tina of  Pinay in Texas Cooking Corner  for the awards she bestowed on my blog recently. I  invite you to check out her  authentic and delicious Filipino recipes  on her blog by simply clicking: Pinay In Texas Cooking Corner. 

Cake Batter
Ingredients:
2 1/4 cups sifted cake and pastry flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 egg yolks
8 egg whites
zest of one lemon or 2 tablespoons
juice of one lemon + enough water to make 3/4 cup 
1/2 cup vegetable oil
1/4 cream of tartar


In a large bowl, sift the flour, 3/4 cup of the granulated sugar,baking powder and salt.  In a separate bowl whisk 6 egg yolks, the rind, 3/4 cup water/ lemon juice mixture and the 1/2 cup of oil.  Add the wet ingredients to the flour mixture and whisk until the batter is smooth.  You can also use an electric beater. Set aside.

In a separate large bowl, beat the 8 egg whites until foamy and then add the cream of tartar.  Continue beating until soft peaks form.  Gradually beat in the remaining 3/4 cup of sugar ( 2 tablespoon at a time), until stiff glossy peaks form.  Gently sir in 1/4 of the egg whites into the cake batter and then fold in the remaining egg whites. Pour into 2- 9" prepared cake molds (grease and line the bottom with parchment paper for easy removal after baking.).  Bake in a pre-heated 350º F oven for 35-40  minutes.  The cakes are done if a toothpick inserted in the center comes out clean.