Ingredients
Method
Make the Chiffon Cake
- Separate the egg whites and egg yolks in clean separate bowls. To prevent a yolk from accidentally breaking into the whites, separate the whites into a separate small bowl each time and then transfer it to the one you will beat them in. Make sure the bowl you add the egg whites in is very clean and has no grease marks.
- Add 7 tablespoon of the sugar into a bowl and the zest and rub it together for a few minutes. Add into the yolks and whisk well until pale and light. Whisk in the milk and lemon extract. Then add in the flour, salt and baking powder. Fold that gently until all mixed together
- Beat the egg whites in the separate bowl, until soft peaks form. Gradually add in 3.5 tablespoon sugar while beating and continue until you get stiff peaks
- Add that into the flour mixture and fold gently with a spatula by scraping from the sides of the bowl, inwards. Don’t mix too much so you don’t deflate them.
- In a 8x8 pan, with ONLY the bottom lined with parchment paper, pour the batter and bake at 350F for about 40-45 minutes. Don’t open the oven door until the last 10 minutes. Gently poke the cake with your finger and if it springs back, it’s done. If it leaves an indent, then bake for another 5 ish minutes.
- Take the cake out of oven and let it cool. Take the cake out of the pan and take off the parchment paper. Line the pan with new parchment and put the cake back in the pan.
Make the Milk Mixture
- To make the milk mixture, add the condensed milk, whole milk and coconut milk and whisk until combined. Poke holes all over the cake with a fork or a knife. Pour all of the milk mixture over the cake and cover it and let it soak for a couple hours or overnight in the refrigerator (better overnight)
Make the Whipped Cream & Frost
- In a chilled bowl, pour in your whipping cream and lemon zest and beat it until you get soft peaks. Now add in your lemon curd and powdered sugar and beat until you get stiff peaks.
- You can choose to leave the cake in the pan or take it out and remove the paper. Top with the cream and smooth out the top and sides. Add a few dollops of the lemon curd all over and swirl it out with the cream.
- Toast some sweetened coconut flakes and sprinkle on the cake! Top with some lemon zest. Cut and serve. Enjoy!
Make Lemon Curd
- In a heat-proof glass bowl, massage the sugar and lemon zest for a few minutes to extract the oils.
- Whisk in the eggs, yolk until light and most of the sugar is dissolved.
- Add in the lemon juice and whisk well.
- Heat up a saucepan quarter-way filled with water over medium low heat and place the bowl over it.
- Cook, while stirring constantly, until the the curd thickens up. It should be thick enough to coat the back of a spoon in a thick layer and if you run your finger down it, it leaves a clear path.
- Remove saucepan from heat and mix in the butter and salt until fully combined.
- Let it slightly cool and then place the curd in a heatproof container and cover with plastic wrap or cling film- directly touching the surface of the curd, to prevent a skin from forming. Let this cool to room temperature and then place it in the fridge until its completely chilled and thicken
