Lemon Chiffon Cake with Lemon Curd Filling

Lemon Chiffon Cake

1 1/2 c. sugar
1 1/3 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
7 lg. eggs, 2 whole, 5 separated, at room temperature
2/3 c. water
1/2 c. vegetable oil

1 tsp. vanilla extract
1 tsp. lemon extract
2 lg. lemons, zested and juiced
1/2 tsp. cream of tartar
2 c. heavy whipping cream
powdered sugar
vanilla & lemon extract

Adjust an oven rack to the lower-middle position and heat the oven to 325°. Whisk the sugar, flour, baking soda, and salt together in a large bowl. Whisk in the 2 whole eggs, 5 egg yolks, water, oil, extracts, lemon zest, and 2 T. lemon juice. Pour the reserved egg whites into the bowl of a standing mixer; beat at low speed until foamy, about 1 minute. Add the cream of tartar, gradually increase the speed to medium-high, and beat the whites until very thick and stiff, just short of dry (about 7 or 8 minutes). With a large rubber spatula, stir about 1 cup of whites into the yolk mixture to lighten it. Then fold the rest of the whites into the yolk mixture. Pour the batter into an ungreased large tube pan. Rap the pan on the counter 5 times to rupture any air pockets. Bake the cake until a toothpick inserted into the center comes out clean, about 1 hour. Immediately turn the cake upside down to cool. Let the cake cool completely, 2 to 3 hours. Carefully, unmold the cake and split into 4 or 5 horizontal layers with a serrated knife. Divide the lemon curd between each of the layers. Whip the cream with powdered sugar and vanilla and lemon extract to taste until stiff. Frost the cake with the whipped cream and place in fridge until ready to serve.

Lemon Curd

2 lg. lemons
3/4 c. sugar

2 lg. eggs
6 T. butter, melted and cooled

Scrub the lemons well with soap and water, then dry them. Grate the zest; you should have about 1 tablespoon. Cut the lemons in half and juice them, removing the seeds; you should have about 1/4 c. juice. Place the juice in a medium-size mixing bowl. Whisk in the sugar and eggs, and beat until well combined, 2 minutes. Strain this mixture into a medium sized saucepan. Whisk in the melted butter and zest until incorporated. Over medium heat, whisk the mixture constantly until it gradually thickens and comes to a boil, about 5 to 7 minutes. Remove the pan from the heat. Continue to whisk the lemon curd off the heat until it cools down, 4 to 5 minutes. This lemon curd will keep up to one week in the fridge if not using for the cake.