Lemon Chiffon Rasberry Gateaux recipe by Aadilah Haffejee

Ingredients

• Lemon and rasberry chiffon gateaux
• 1 ¾ cups cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 ½ cups granulated sugar
• ½ cup vegetable or canola oil
• 6 large eggs, separated
• ¾ cup cold water
• 2 teaspoons lemon juice
• 1-2 teaspoons lemon zest
• ½ teaspoon cream of tarter
• 2/3 cup lemon curd (homemade or store-bought)
• 1 cup castor sugar
• 2 large eggs
• 2 large egg yolks
• 2/3 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1 ½ cups heaving whipping cream
• 3 tablespoons granulated sugar
• 3 tablespoon of lemon curd
• Half tin condensed milk
• 5 tablespoon lemon curd