Lemon chiffon cake with strawberry cream

Ingredients:

Cakes

• 1 and 3/4 tbsp. flour for cakes
• 1 and 1/3 cups superfine sugar
• 2 tsp baking powder
• 0.5 tsp salt
• 0.5 cups vegetable or rapeseed oil
• 6 large eggs, room temperature, whites separated from yolks
• 1 tbsp. grated lemon zest + 1 tbsp. lemon juice

Cream

• 3/4 cup diced strawberries
• 2 jars of 200 grams. creamy marshmallows
• 330 g butter, cut into pieces, room temperature
• 0.5 cup powdered sugar

Preparation:

1. Bake the cakes. Preheat oven to 300°F (150°C). Line the bottoms of three 8-inch (20cm) cake pans with parchment paper, but do not grease them. In a large bowl, sift the flour, 1 cup of superfine sugar, baking powder, and salt. In a medium bowl, combine the vegetable oil, 1/2 cup of cold water, egg yolks, lemon zest, and 2 teaspoons of lemon juice. Make a well in the center of the flour mixture and pour in the butter mixture; use a rubber spatula to combine.
2. In a large bowl, beat the egg whites and the remaining 1 teaspoon lemon juice with a mixer on medium speed until foamy, about 1 minute. Gradually beat in the remaining 1/3 cup sugar; continue beating until stiff peaks form, 3-4 minutes. Using a rubber spatula, fold about a third of the beaten egg whites into the batter, then fold in the remaining whites.
3. Divide the batter evenly among the prepared pans and smooth the tops. Bake until the cakes spring back in the center when lightly pressed, 30-35 minutes. Transfer to a wire rack and cool completely in the pans.
4. Meanwhile, prepare the cream. Puree the strawberries in a food processor until smooth; strain through a fine-mesh sieve, pressing down any solids with a rubber spatula. In a large bowl, beat the marshmallow cream with the heavy cream with a mixer on medium speed until smooth. Beat in the butter, 1 tablespoon at a time, until combined, then fold in the strawberry puree. Reduce mixer speed to low and gradually beat in the powdered sugar until fully incorporated.
5. Assemble the cake. Run a knife between the cake layers and the sides of the pans and turn them out onto a wire rack; remove the parchment. Place 1 cake layer on a cake stand or plate. Spread about 1/3 cup frosting on top. Place another cake layer on top; spread another 1/3 cup frosting. Top with the remaining cake layer and frost the entire top and sides of the cake with the remaining frosting. Refrigerate until ready to serve.