LEMON CHIFFON CAKE WITH LEMON CURD FILLING

Preheat oven to 350F/180C. Sift together flour, 1 1/4 cups sugar, baking soda, and salt. In a separate bowl, mix together oil, egg yolks, water, lemon juice, lemon zest and vanilla. Beat wet ingredients into dry ingredients to a light, creamy consistency. Set batter aside.

Place egg whites, cream of tartar and remaining 2 tablespoons sugar in a bowl, and beat until stiff peaks form. Fold egg whites into batter. Pour batter into an ungreased 9-inch (3 L) tube pan. Bake for 55 minutes, or until a wooden skewer or a knife tip inserted in center comes out clean.

Let cake cool inverted on a rack. When cooled, remove from pan. When cake is completely cool, cut into three layers horizontally.

To make lemon filling, place lemon juice, sugar, egg yolks, and egg in a small bowl, and mix by hand until sugar is dissolved. Place in a double boiler over hot water, stirring constantly until mixture thickens. Remove from heat, and stir in butter until melted. Transfer to a bowl, and let cool. Fold in whipped cream. Refrigerate for 1 hour.

Fill cake layers with lemon filling. Refrigerate for 30 minutes. Dust cake with icing sugar.