lemon lover's chiffon cake (gluten free)

How To Make lemon lover's chiffon cake (gluten free)

• 1

  Make the cake: Place a rack in the center of the oven and preheat the oven to 350. Lightly mist two 9 inch round cake pans with vegetable oil spray, then dust them with the rice flour. Shake out the excess rice flour and set the pans aside.
• 2

  Rinse and pat dry the lemon or lemons with paper towels, then grate the yellow zest onto a small plate. Measure 2 teaspoons for the cake batter and place it in a large mixing bowl. Cut the lemon in half and squeeze the juice through a fine sieve, discarding the seeds. Measure 1/4 cup of lemon juice, pour it into the mixing bowl with the zest, and set the bowl aside.
• 3

  Separate the eggs, placing the whites in another large mixing bowl and the yolks in the mixing bowl with the lemon zest and juice. Beat the whites with an electric mixer on high speed until stiff peaks form, 3-4 minutes. Set the beaten egg whites aside.
• 4

  Place the cake mix, sugar, orange juice, and oil in the bowl with the egg yolks and lemon and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1-1 1/2 minutes longer, scraping down the side of the bowl again, if needed.
• 5

  Using a rubber spatula and giving the bowl quarter turns, gently fold the egg whites into the batter until no traces of whites remain and the batter has lightened. Divide the batter evenly between the 2 prepared cake pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side. Place a large mixing bowl and electric mixer beaters in the refrigerator to chill.
• 6

  Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 18-22 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the layers are right side up. Let the layers cool completely about 20 minutes longer.
• 7

  Meanwhile, make the filling and frosting: Measure 2/3 cup of lemon curd for the filling and set it aside in a small microwave safe glass bowl. Pour the cream into the chilled mixing bowl. Using the refrigerated mixer beaters, beat the cream with an electric mixer on high speed until stiff peaks form, 3 minutes. Fold in the powdered sugar and 1/4 cup of lemon curd. Beat again on low speed until the lemon curd is incorporated, 30 seconds. Refrigerate the frosting until ready to use.
• 8

  To assemble the cake, place the glass bowl with lemon curd for the filling in a microwave oven and microwave on high power for 10 seconds to warm it. Transfer one cake layer, right side up, to a serving plate. Spread the top with the warmed lemon curd. Place the second layer, right side up, on top of the first and frost the top and side of the cake with the lemon whipped cream frosting. Refrigerate the cake until time to serve.
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