A beautiful lemon chiffon cake with lemon curd between the layers topped with a whipped topping laced with more lemon curd. It is the perfect summer dessert!
Vegetable oil spray, for misting the pans
2 teaspoons rice flour, for dusting the pans
1 extra large or 2 small lemons
3 large eggs (room temperature)
1 package (15 ounces) yellow gluten-free cake mix
¼ cup granulated sugar
⅔ cup orange juice (fresh or from a carton)
½ cup vegetable oil
For the filling and lemon whipped cream frosting: 1 jar (10 ounces) gluten-free lemon curd (or prepare the homemade version- link above)
1 cup heavy (whipping) cream, chilled
1 tablespoon confectioners’ sugar
Preheat the oven to 350°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust with the rice flour. Shake out the excess rice flour and set the pans aside.
Zest a lemon and measure out two 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 ¼ cup of lemon juice, pour it into the mixing bowl with the zest, and set the bowl aside.
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 to 4 minutes. Set the beaten egg whites aside.
Place the cake mix, sugar, orange juice, and oil in the bowl with the egg yolks and lemon and beat with an electric mixer and beat until mixed.
Using a rubber spatula, 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.
Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 18-22 minutes. Allow them to cool on a wire rack.
Freeze the layers wrapped in saran wrap & foil overnight to produce a sturdy base for icing.
Meanwhile, make the filling and frosting. Measure ⅔ 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 confectioners’ sugar and ¼ cup lemon curd. Beat again at low speed until the lemon curd is incorporated, 30 seconds. Refrigerate the frosting until ready to use.
Remove the layers from the freezer. To assemble the cake, place the glass bowl with the lemon curd for the filling into the 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.
Recipe by The Motherload at http://momadvice.com/blog/2014/07/gluten-free-lemon-chiffon-cake