Lemon Chiffon Cake With Strawberry Frosting

For the Cake: 1 3/4 cake flour 1 1/3 cups superfine sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup vegetable or canola oil 6 large eggs, separated, at room temperature 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice

For the frosting: 3/4 cup diced strawberries 2 7.5- ounce jar marshmallow cream 3 sticks unsalted butter, cut into pieces at room temperature 1/2 cup confectioners sugar

Instructions: 1. Make the cake: Preheat the oven to 350. Line the bottoms of three 8- inch round ungreased cake pans with parchment paper. Sift the flour, 1 cup superfine sugar, the baking powder, and salt into a large bowl. Whisk the oil, 1/2 cup cold water, the egg yolks, lemon zest and two teaspoons lemon juice in a medium bowl until well combined. Make a well in the center of the flour mixture and pour into the oil mixture' stir with a rubber spatula until smooth. Set aside.

2. Beat the egg whites and the remaining 1 teaspoon lemon juice in a large bowl with a mixer on medium speed until foamy, about 1 minute. Gradually beat in the remaining 1/3 cup superfine sugar; continue beating until stiff peaks form, 3 to 4 minutes. Fold about one-third of the beaten egg whites into the batter with a rubber spatula, then fold in the rest until combined. 3. Divide the batter among the prepared pans and smooth evenly. Bake until the centers spring back when gently pressed, 30-35 mins. Transfer the cakes to a rack and let cool completely in the pans

4. Make the Frosting: Puree the strawberries in a food processor until smooth; strain through a fine-mesh strainer, pressing on the sides with a rubber spatula. Beat the marshmallow cream in a large bowl with a mixer on medium speed until smooth. Beat in the butter, 1 tablespoon at a time, until incorporated, then beat in the strawberry puree. Reduce the mixer to low speed; gradually beat in the confectioners sugar until combined.

5. Assemble the cake: Run a knife around the edges of the cakes and invert onto the rack; remove the parchment. Put 1 cake layer on a cake stand or serving plate. Spread wit about 1/3 cup frosting; top with another cake layer; spread with another 1/3 cup frosting. Top with the remaking cake layer, then cover the top and sides of the cake with remaining frosting. Refrigerate until ready to serve.