3 large egg yolks
⅓ cup canola oil
⅓ cup water
⅓ cup sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1⅓ cups cake flour
1½ teaspoons baking powder
4 large egg whites
¼ teaspoon cream of tartar
⅓ cup sugar
1 cup lemon curd
½ cup whipped cream
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With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Combine the egg yolks, oil, water, sugar, vanilla and salt together in a large bowl. Whisk together until homogenous.
3 large egg yolks
⅓ cup canola oil
⅓ cup water
⅓ cup sugar
¼ teaspoon salt
½ teaspoon vanilla extract
liquid measuring cup
measuring cups
measuring spoons
large bowl
whisk
Add the cake flour and the baking powder to the bowl. Whisk until no lumps remain.
1⅓ cups cake flour
1½ teaspoons baking powder
To the bowl of a stand mixer fitted with the whisk attachment, or a large bowl if using a hand mixer, add the egg whites and the cream of tartar. Whisk on medium speed until the egg whites are foamy and beginning to form soft peaks, about 30 seconds. Reduce the mixer speed to low and, while the mixer is running, slowly add the sugar in a thin stream.
4 large egg whites
¼ teaspoon cream of tartar
⅓ cup sugar
stand mixer
Once all the sugar is incorporated, increase the mixer speed to high and whip the meringue until it is thick, shiny and has formed medium peaks. The meringue will still be quite soft.
Using a rubber spatula, gently fold about ⅓ of the meringue into the batter until it is about 90% incorporated, with a few white streaks remaining. Repeat this process with the next ⅓ of the meringue, then finish with the last ⅓ of the meringue. Continue folding just until there are no streaks of white left in the batter. Do not overmix or you may deflate the batter.
spatula
Gently scrape the batter into a parchment-lined June Pan. Smooth the top with the spatula, ensuring that the batter is evenly distributed in the pan.
June Pan
parchment paper
Place the June Pan on the middle shelf of the June Oven. Bake the cake 14 minutes, until it is light golden brown on top and springs back when gently poked. June will notify you when the cake is ready. If desired, follow directions on your June Oven to continue cooking.
Remove the June Pan from the June Oven and transfer it to a cooling rack. Allow the cake to cool completely in the June Pan. Once cool, use a small offset spatula to loosen the edges of the cake from the June Pan. Carefully invert the cake onto a chopping board and remove the parchment from the bottom of the cake.
cooling rack
offset spatula
chopping board
Using a knife, cut the cake into even thirds crosswise--these will be the layers of your cake. Place one cake layer on a serving platter and spread with ⅓ of the lemon curd. Top the lemon curd with another cake layer, then spread with another ⅓ of the lemon curd. Top with the last cake layer and spread the last ⅓ of the lemon curd on top, decoratively if desired.
1 cup lemon curd
knife
Slice and serve the cake with whipped cream on the side.
½ cup whipped cream
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