Lemon Chiffon Cake Remix

White Chocolate Mascarpone Chantilly

1. 1. Chop white chocolate fine, put in bowl. Keep aside.
2. 2. Bring cream to boil - listen for tiny bubbles at edge. Pour cream hot over chocolate. Let sit 1 min – DO NOT stir yet or risk seizing.
3. 3. Whisk gently in circles until smooth. Cover with cling film pressed directly on surface to avoid skin. Refrigerate 7-8 hours or overnight.
4. 4. Before using, fold in mascarpone gently to add richness and firmness, keeping volume.

Lemon Custard

1. 5. Sprinkle gelatin over chamomile tea, let bloom 6 minutes. Use chamomile for subtle floral note, calm acidity.
2. 6. In small pot, heat lemon juice with half the sugar (45 g) until just under boil – bubbles rise slowly, no color change.
3. 7. Whisk eggs with remaining sugar separately. Temper eggs by pouring hot lemon syrup gradually while whisking steadily to avoid curdling. The silky texture matters here.
4. 8. Return mixture to pot. Cook over medium-low, whisk constantly scraping bottom and sides to prevent lumps or scorching. Should thicken enough to coat spoon back, about 4 minutes. Watch closely—too hot = scrambled eggs.
5. 9. Remove from heat. Stir in gelatin blend until dissolved fully to avoid grainy texture.
6. 10. Cool at room temp until lukewarm skins almost forming, about 20 minutes, whisk occasionally to keep smooth.
7. 11. Add cold butter cubes in one go. Use immersion blender for perfect emulsion. The custard should shine, thick enough to hold shape but spreadable.
8. 12. Cover surface with cling film, chill 50-60 minutes, firming but not solid.

Chiffon Cake

1. 13. Preheat oven to 160 °C (320 °F). Prepare two 20cm (8 inch) removable bases lined with parchment. Do not grease sides; batter clings better to rise.
2. 14. Sift flour and baking powder. Set aside separately.
3. 15. Whip egg whites with a pinch salt until frothy. Gradually add 125 g sugar in thirds, beating to glossy soft peaks. Test peaks: lifts of beater hold gently, no droop.
4. 16. In large bowl, whisk egg yolks with remaining 125 g sugar until pale, doubled volume – finger test: ribbons hold before sinking back.
5. 17. Add oil, lemon zest, lemon juice, optional food coloring, whisk smooth.
6. 18. Fold flour mixture into yolk blend in two increments, mixing minimally to avoid dense crumb. Preserve air.
7. 19. Fold 1/4 of egg whites quickly to lighten batter, then carefully incorporate remaining whites by hand - slow folds lifting batter from bottom – don’t overblend or lose lift.
8. 20. Divide batter evenly into pans. Tap lightly on counter to release air bubbles.
9. 21. Bake ~37 minutes. Toothpick should come out clean. Surface slightly golden, springy but not wobbly. Avoid opening oven early - collapse risk.
10. 22. Invert pans onto racks immediately after baking, cool fully 2.5-3 hours. Cake stable here because structure tightens.
11. 23. Run thin spatula along edges, unmold carefully.

Assembly

1. 24. Whip white chocolate mascarpone chantilly till soft peaks appear.
2. 25. Fold lemon custard gently into 2/3 of chantilly. Color with few drops yellow if desired. Whip again just til firmer peaks form - not stiff or cracked.
3. 26. Reserve 75 ml of this mixture in pastry bag fitted with plain tip for decoration.
4. 27. Slice each chiffon cake horizontally into two layers for four total.
5. 28. Plate bottom layer; pipe or spread 1/4 of lemon chantilly mix.
6. 29. Repeat layers ending with chantilly on top. Use reserved chantilly to pipe small peaks.
7. 30. Sprinkle crushed graham crackers, toasted coconut flakes, meringue bits, and almond praline over top for texture contrast.
8. 31. Chill at least 2 hours for layers to set and flavors meld. Holds refrigerated under dome for up to 3 days.
9. 32. Before serving, let sit 20 minutes at room temp for best texture. Cuts clean with serrated knife wiped after each slice.