Orange Chiffon Cake with Lemon Cream | RICARDO

Name: Orange Chiffon Cake with Lemon Cream | RICARDO
Total time: 115 min
Ingredients: 1 1/4 cups (190 g) unbleached all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 6 eggs, at room temperature and separated; 1 tsp (5 ml) lemon juice; 1 1/2 cups (315 g) sugar; 2 oranges, zest finely grated; 1/3 cup (75 ml) orange juice; 1/3 cup (75 ml) vegetable oil; 1 tsp (5 ml) vanilla; 3/4 cup (160 g) sugar; 2 tbsp cornstarch; 2 eggs; 2 egg yolks; 2 lemons, zest finely grated; 1/3 cup (75 ml) lemon juice; 1/3 cup (75 ml) water; 1/2 cup (115 g) cold unsalted butter, diced; 1/2 cup (125 ml) 10% plain yogurt; 1 orange; A few lemon balm or mint leaves; Icing sugar, for sprinkling

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Celebrate Mother's Day with this chiffon cake layered with a lemon and orange curd. It's an airy dessert thanks to its meringue base.

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