All was going according to the recipe. I placed the first sponge like layer on the cake board and piled on the lemon curd filling... glorious! I placed the second layer on the first. Checked for seeping lemon curd and finding none slathered on my next addition of lemon curd. Some curd crept and oozed out of the first layer, no worries I just placed the cake in the refrigerator to solidify and cool until it could withstand the 3rd layer.
Are you with me so far?
This is where all the trouble started.
I realigned the second cake layer which had repositioned in the fridge and added the 3rd and final spongy disc of cake. I placed the constructed cake into the refrigerator to set up. After about 10 minutes I checked on the cake.
The layers were sliding right off of the cake! GASP! I know!
I guess I was a little over zealous with the lemon curd? I guess I just have no self control around lemons? I cautiously readjusted each layer as more curd escaped down the sides and propped the cake against the side of the container.
Though it was touch and go for awhile there I think the cake and I have pulled through and will be on our way to successful frosting tomorrow.
Two slices of cake later... This cake should be called triple lemony cloud cake or ethereal lemon lift layer cake...
The chiffon is so moist and spongey it makes that shhheww sound when the knife cuts the cake. The lemon curd is tart and creamy. The frosting, a whipped cream with more lemon curd, is foamy and bright with a hint of lemon flavor. I think I have passed on to cake heaven. Maybe another bite just to make sure...hmm .. I wish I had not told my co-workers about this one!
In the end I only shared one slice of this cake.. hey its only a 6 inch cake... more like a 3 layered cupcake...
If you would like the recipe go to Gigi Cakes.