Make the Yellow Chiffon Cake:

Preheat Oven to 360° F

• Prepare the sheet pan by spraying it with non-stick baking spray with four.  Line the bottom with parchment paper and spray the parchment paper again with the spray.
• In the bowl of your mixer Sift the first dry ingredients into a mixing bowl.  Mix at slow speed for a minute, and the oil, and add the water stir until they form a lump free paste.
• Add the egg yolks, lemon zest and the vanilla and stir until fully blended.
• In another clean, grease free bowl, place the egg whites, and whip until tripled in volume, and are light and foamy.  With the machine running, add the sugar, and continue to whip until the egg whites are stiff but we still have a soft peak (as per the video).
• Fold the egg whites into the batter following the same technique the chef used in the video. And pour it into the prepared cake pan.
• Immediately place the cake in the center of the oven, and bake for about 20 to 30 minutes, or until the center springs back when gently pressed.
• Remove the cake from the oven and allow it to cool.
• Cut the cake into circles to fit your individual mold.

Make the Strawberry Jam:

• In a small glass bowl, add the gelatine and the limoncello and let it bloom for about 10 minutes.
• In sauce pan, add the strawberries, sugar, lemon juice, salt and the lemon zest.  Bring to boil and add the bloomed gelatine.  Reduce the heat and cook slowly for about 1 hour.

Make the Whipped Cream:

• Whip the cream for a couple minutes, add the sugar and vanilla and keep whipping until you have the right consistency! 

NOTE:  To put the cakes together, follow the directions on the Video.   You’ll need an extra 2 to 3 strawberries per serving.   The Chef used a 2 ½ inch wide and 3-inch-high mold.