LEMON CHIFFON CAKE WITH LEMON CREAM CHEESE FROSTING

LEMON CHIFFON CAKE WITH LEMON CREAM CHEESE FROSTING image

Categories Cake

Yield 10 generous slices

Number Of Ingredients 16

Previous Next

Ingredients

For the cake:
5 large egg whites
1/2 tsp. cream of tartar
1 package plain lemon cake mix
6 ounces (3/4 Cup) lemon yogurt
1/2 cup vegetable oil
3 large egg yolks
2 Tbs. fresh lemon juice (1 lemon)
1 tsp. grated lemon zest (from 1 lemon)
For the frosting:
2 8-oz. packages cream cheese, softened to room temp.
2 sticks unsalted butter (do not use margarine), softened to room temp.
Juice of half a lemon
Rind of 1 lemon
1/2 tsp. salt
About 3-4 cups confectioner's sugar.

Steps:

For the cake: Butter and flour 2 9-inch layer cake pans. Then line bottom of each pan with parchment paper. Preheat oven to 350 degrees and place rank in center of oven. Separate the eggs, discarding 2 of the yolks. Place the whites in the bowl of your mixer. Add the cream of tartar. With the wire whip attachment of your mixer, whip egg whites, first on low speed and increase to high speed, until stiff peaks form, about 2-3 minutes. Transfer the whites to a bowl and set aside. Without washing out the bowl add the cake mix, yogurt, oil, egg yolks, lemon juice and lemon zest. Mix at low speed 30 seconds and scrape down bowl. Then mix at medium speed for 2 minutes, scraping down as needed. Turn the beaten egg whites out on top of the cake mixture and wih a spatula gently but quickly fold the whites into the batter until the mixture is light but well combined. Divide the mixture evenly between the 2 pans. Place pans in the oven and bake for 25-30 minutes. Start testing at 25 minutes. The cakes should pull slightly away from the sides, the top should spring back to a gentle touch. Remove pans from the oven and cool on a rack for 10 minutes. Line the rack with parchment paper to avoid sticking, run a knife around the edges, and turn out the layers on the rack. Allow to cool completely. For the frosting: Beat the cream cheese and butter in the mixer until light and fluffy, about 2 minutes. Add the lemon juice and zest and beat to combine. Gradually add about 3 cups of confectioner's sugar and beat to the desired consistency. You may need to add up to another cup. (I don't measure this part very accurately.) The frosting will need to refrigerate about 30 minutes to firm up a bit before spreading. Assemble the cake: Place one layer, flat side up, on serving plate. Spread top with frosting. Place second layer flat side down on top of bottom layer. Frost sides and top with remaining frosting.