Lemon Chiffon Berry Layered Cake

Lemon Chiffon Berry Layered Cake

This bright, moist cake layered with fresh berries makes a beautiful and delicious centerpiece for nearly any birthday celebration. 

Cake Ingredients:

2 cups all-purpose flour
1-1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
6 eggs, at room temperature and separated
½ cup vegetable oil (or other clean tasting oil-grape seed oil, canola oil, etc…)
¼ cup water
3 tablespoons fresh grated lemon zest (about 3 medium lemons' worth)
½ cup fresh lemon juice
2 teaspoons vanilla extract
¼ teaspoon cream of tartar 

Lemon Cream Cheese Frosting Ingredients & Finishing Ingredients:

Two 8-ounce packages cream cheese, at room temperature
½ cup (one stick or 113g) unsalted butter, at room temperature
2 ½ cups confectioners sugar
1 tablespoon finely grated lemon zest, 1-2 medium lemon’s worth
¼ cup fresh lemon juice
pinch of salt, or to taste
Mix of fresh berries - about 1 /2 pounds (18 ounces) worth, for layering in the cake (if using strawberries, slice them in 1/2 or 1/4's)

Directions for Cake:

Preheat the oven to 350 degrees F. Line the bottom of a two 8-inch cake pans with parchment circles.In a large bowl, whisk together the flour, sugar, baking powder, and salt for at least 20 seconds to make sure they are fully combined. Set aside.
In another bowl, beat together the egg yolks, vegetable oil, water, lemon zest, lemon juice, and vanilla extract. Add this wet mixture into the flour mixture and beat until well blended, about 2 minutes. Set aside. In a clean, dry bowl, combine the egg whites and cream of tartar.  Whisk on medium-high speed until stiff peaks form. Beat in 1/4 of the stiff-peak egg whites into the batter. Fold in the remaining 3/4 of the egg whites with a spatula until combined and no white streaks remain. Gently divide the batter between the two prepared cake pans. Bake for about 35 minutes or until a cake tester comes out clean. 

Directions for Frosting and Cake Topping:

In large bowl, add cream cheese, butter, confectioners sugar, lemon zest, lemon juice and salt. Cream together all the ingredients until smooth and creamy. Gently cut each cake in half horizontally to make 4 layers of cake (if you want a less towering cake, you can use just 3 layers for the final assembly). Then spread about one-fourth of the cream cheese frosting over 1st layer of cake. Layer about 1/4 of the berries over the frosting. Repeat the same steps over the remaining cake layers.
Top the final layer of cake with berries.

Thermador Recipe - Lemon Chiffon Berry Layered Cake