Lemon Chiffon Cake with Lemon Cream

By Carynz

Ingredients

• 6 eggs,separated
• 1/2 tsp cream of tartar
• 1 cup sugar
• 1/2 cup oil
• 2 1/4 cups flour
• 4 tsp baking powder
• pinch salt
• 1/2 cup cold water
• 1/4 cup fresh lemon juice
• 2 tsp vanilla
• 2 tsp lemon peel,optional but recommended
• CREAM
• 1/4 cup cornstarch
• 1/4 cup cold water
• 1 cup boiling water
• 1 cup sugar
• 5 Tbs fresh lemon juice(about 1 1/2 lemons)
• 1 egg
• a dot of yellow food coloring,optional
• GARNISH
• a handful of blanched ground almonds,toasted

Preparation

Step 1

Preheat oven to 350. Beat egg whites with cream of tartar until stiff peaks form. Set aside. Beat egg yolks with sugar until light and lemony. Add oil. Add dry ingredients alternately with wet ingredients,mixing until well combined. Fold in egg whites. Pour into 6 mini loaf pans(or 1 9x13 or 2 9" round pans) Bake for 30 min(45 min for a larger cake) or until golden. Cool

FOR CREAM
Mix the cornstarch and cold water together in a saucepan. Place over heat and add the remaining ingredients. Whisk together and stir occasionally until thick. Remove from flame. Cool. Spread over cooled cake.. sprinkle with almonds.
TIP
Cake can be frozen with or without cream The cream can also be made in advance and frozen.
VARIATION
You can sub shredded coconut for the almonds. If you make the cake in two layers,spread the cream between the layers and sprinkle the nuts or coconut on top of the cream and on the top of the second layer.