Lemon Cake with Blueberry Filling Second Attempt

Since I had enough buttercream and filling left to make another cake, I decided to do that. This time I used a different cake recipe from the same book, The Professional Pastry Chef by Bo Friberg. Seriously, this book is my bible.

Lemon Chiffon Cake

1) Line cake pans with baking paper. Do not grease sides.
2) Whip until just combined:

• 2/3c Vegetable Oil
• 8 egg yolks

Stir in:

• 1/2c lemon juice
• 1/2c water
• lemon zest
• 1 tbsp vanilla extract

3) Sift together

• 3&3/4c cake flour
• 2/3c sugar
• 4 tsp baking powder
• 1 tsp salt

Stir this mixture into the egg yolk mixture, whip at high speed for 1 minute, Reserve.
4) Whip 8 egg whites into a foam. Gradually add 1&1/2c sugar and continue whipping until stiff peaks form. Carefully fold meringue into reserved batter. Divide batter between prepared pans.
5) Bake at 375 degrees for about 25-30 mins or until cakes spring back when pressed lightly in center and/or a toothpick comes out clean.
6) Invert the pans on a rack and allow to cool in pans before unmolding.

The Process

In case you were wondering how I do it, here's a load of pics of me putting together the layers of cake!

Start with the top.

Have your boyfriend take a blurry picture of you
applying thick swaths of buttercream to the sides of the cake.
Thanks Andris! (^.^)

Smooth the sides carefully.

I keep a rag damp with hot water nearby to wipe my spatula between swaths and keep the spatula warm. It helps smooth the buttercream by slightly melting it as you make your path.

Leave a lip of frosting licking up over the plateau.

Pull the ridge of overlap toward the center
of the cake with the frosting tool either flat or slightly angled
against the plane of the top of the cake.

Now would be a good time to put your cake in the fridge before finishing off the decoration so that the buttercream is hard. When you make a mistake you can easily slip it off the top of the set surface.

Can you find the difference between these two photos?

Reflect on your work for just a moment before you devour it.

(Actually, refrigerate it first for at least an hour before cutting so the filling and frosting have time to set.)

(Could have let it set a bit longer...)

Perfect paired with watermelon sorbet!

It turned out great. This recipe was fluffy and moist and lemony and sweet! Much better than the pound cake recipe. This chiffon cake recipe will definitely be going into the rotation along with the Swiss Method buttercream recipe from the previous post.

Good night!