Triple Lemon Chiffon Cake

• 8 eggs separated
• 1/4 cup walnut oil
• 2 tablespoons lemon juice freshly squeezed
• 1 tablespoon lemon zest
• 1 cup water
• 1/2 teaspoon cream of tartar
• 1 cup sugar and 1/2 of
• 1 cup cake flour ans 3/4 of
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cake flour is equal to 3/4 cup of AP flour plus 2 tablespoons of co
• hazelnut oil
• canola oil
• Equal
• hazelnut oil
• lemon curd cup RICH, MAKES 1
• 3 whole eggs
• 2 egg yolks
• 1/2 cup sugar
• 1/2 cup lemon juice freshly squeezed, about 4 lemons
• 3 lemons
• 4 tablespoons unsalted butter at room temp
• 1 cup frosting LEMON CREAM, MAKES 3 AND 1/4
• 1 cup heavy cream and 1/2 of
• 2 tablespoons sugar
• 3 tablespoons lemon curd

1. Preheat the oven to 350*degrees F. Line the bottoms of three 9-inch pans with parchment paper but do not butter or grease the pans.
2. In a med-large bowl whisk together the egg yolks, oil, lemon juice, lemon zest, and water.
3. In the bowl of an electric mixer, whip the egg whites with the cream of tartar on medium speed until light and frothy. Slowly add 1/2 cup of sugar and continue to beat until soft peaks form.
4. Sift the flour, remaining sugar, baking soda , and salt into a large bowl. Whisk gently to combine. Make a well in the center of the dry ingredients. Pour in the egg yolk mixture and mix to create a smooth paste. Add one-fourth of the egg whites and fold in to lighten the batter. Fold in the remaining egg whites and divide the batter among the three pans.
5. Bake for about 16 minutes or until a cake tester comes out clean. Transfer to wire racks to cool in the pans. Once cool run a knife around the cake in order to unmold the cakes. Carefully pull off the parchment paper from the bottoms of the cakes.
6. To assemble the cake, place one layer on a cake stand. Top with a heaping 1/4 cup of lemon curd and spread it evenly. Repeat with the remaining layers. Frost the top of the cake and the sides with the lemon cream frosting.
7. Directions for curd:
8. Whisk together the whole eggs, yolks, sugar, lemon juice , and lemon zest together in a medium bowl. Transfer to a small non-reactive saucepan. Gently heat the mixture, whisking until it thickens enough to coat the back of a spoon. make sure not to boil the mixture. Pour the mixture through a sieve into a heatproof bowl. Stir in the butter and cover the curd with plastic making sure the plastic touches the curd. This should prevent a skin from forming on the curd. Refrigerate until cold. Then remove 3 tablespoons of curd and set it aside for the icing.
9. Whip the cream and sugar in a large chilled bowl until stiff peaks form. Fold in the lemon curd, forming a stiff frosting. I added edible paper wafer butterflies as a decoration.

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Taken from www.yummly.com/recipe/Triple-Lemon-Chiffon-Cake-1673531 (may not work)