Triple lemon chiffon cake with strawberries

Ingredients:

For the cake:

8 eggs, separated
¼ cup (60ml) vegetable oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon grated lemon zest
1/3 cup (80ml) water
½ teaspoon cream of tartar
1 ½ cups (300g) sugar
1 ¾ cups (245g) cake flour
½ teaspoon baking soda
½ teaspoon salt

Lemon white chocolate mousse:

100g white chocolate, coarsely chopped
¾ cup (180ml) heavy cream
1 egg white
1 tablespoon sugar
zest of ½ lemon
1 tablespoon lemon juice
1-1 ¼ cups sliced strawberries

Lemon buttercream:

3 egg whites
¾ cup (150g) sugar
¼ cup (60ml) freshly squeezed lemon juice
9oz/252g unsalted butter, room temperature

Decoration:

candied lemon peel and/or fresh strawberries and/or white chocolate

Make the cake:

preheat the oven to 180ºC/350ºF. Line the bottoms of three 9-inch cake pans with round of parchment or waxed paper but do not grease the pans.

In a medium-large bowl, whisk together the egg yolks, oil, lemon juice, zest and water.

In a large mixer bowl, whip the egg whites with the cream of tartar on medium speed until frothy. Gradually add ½ cup (100g) of the sugar and continue to beat until soft peaks form.

Sift the flour, remaining 1 cup (200g) sugar, baking soda and salt into a very large bowl. Whisk gently to combine. Make a well in the center, pour the egg yolk mixture, and stir to make a smooth paste. Add one-fourth of the beaten egg whites and fold in to lighten the batter. Fold in the remaining whites. Divide the batter among the 3 prepared pans.

Bake for about 16 minutes or until a cake tester or wooden toothpick inserted in the center comes out clean. Transfer to wire racks and let the cakes cool completely in their pans. To unmold, run a blunt knife around the edges to release – I did not need to do this, since the cakes pulled out from the edges as soon as they began to cool. Invert to unmold; carefully peel off the paper liners.

Make the filling:

melt the white chocolate with ¼ cup of the heavy cream in a double boiler or in a small metal bowl set over a pan of very hot water. Whisk until smooth. Remove from the heat, add the lemon juice and mix well. Let cool to room temperature.

When it has cooled, beat the remaining ¾ cup heavy cream with the lemon zest until firm peaks form. In a clean bowl, whip the egg white with the sugar until you get a firm meringue.

Fold the beaten egg white into the white chocolate cream, then fold in the whipped cream until just blended – err on the side of undermixing. Refrigerate until needed.

Now, the buttercream:

place the egg whites in a large mixing bowl and set the mixer up with the whip attachment.

In a nonreactive saucepan, heat the sugar and lemon juice, stirring to dissolve the sugar. Bring to a boil and cook, without stirring, until the syrup reaches the soft ball stage, 115ºC/238ºF on a candy thermometer.

Turn the mixer to medium-low speed and slowly add the syrup to the egg whites, taking care not to pour it onto the beaters. Beat on medium speed until the meringue cools to body temperature.

With the mixer on medium-low, gradually add the butter several tablespoons at a time. Beat until a smooth buttery frosting forms.

Assembling the cake:

place one layer on a cake stand or serving plate. Top half the filling and place half the amount of strawberry slices over the mousse. Place another cake layer, spread the remaining filling over it and top with the strawberries. Top with the third cake layer. Frost the top and sides with the buttercream. Decorate with candied lemon peel and/or fresh strawberries.