Vanilla Chiffon Cake ... a tribute to Yun Ho

I know this cake looks familiar especially to those who are KDrama addicts like me or to those who have seen Unstoppable High Kick.  Remember the baking scene of Yun Ho and Min Jung which ended with Yun Ho finishing the job all by his lonesome self?  I tried to replicate the cake as my tribute to him.  It may not be pretty but I promise you a light, moist and fluffy chiffon cake- just the way it should be- if you will follow my recipe :-)  

VANILLA CHIFFON CAKE

Ingredients

7 eggs, separated

2 cups cake flour

1-1/3 cup sugar

3 teaspoons baking powder

pinch of salt

3/4 cup water

1/2 cup vegetable oil

2 teaspoons pure vanilla extract

1/2 teaspoon cream of tartar
fresh strawberries and M & M's for garnish

Directions:

Position rack in center of oven and preheat oven to 325 degrees F.  Butter or coat with vegetable spray and line with parchment round one 9-inch round cake pan. (I always use a spring form pan) Dust with flour, tapping out any excess flour. Set aside

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

In another bowl, sift together the flour, sugar, baking powder and salt. 
In another bowl, whisk the egg yolks, water, oil and vanilla

Add to dry ingredients and beat until well blended.

In a stand up mixer attached with the wire whisk.  Add cream of tartar to egg whites; beat on medium speed until stiff peaks form.

Fold egg whites into batter in three increments .

Gently spoon into the prepared pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
Run a sharp knife around side of the pan to loosen the cake then release. Next, loosen the bottom part using the same sharp knife, Transfer the cake to a plate and frost with prepared lemon cream cheese frosting.  

For the eyes and mouth:
4 oz dark chocolate 
1/2 cup heavy cream

Melt dark chocolate in heavy cream in a double boiler.  Stir until smooth and glossy
Remove from heat and place the bowl atop an ice bath to cool completely before transferring to a Ziploc or pastry bag to pipe in the eyes and mouth
I used blue M & M's and a couple of orange ones like Yun Ho did for accent in the mouth

LEMON CREAM CHEESE FROSTING:

½ stick unsalted butter, softened

1 cup confectioners' sugar

1 pkg cream cheese, softened

1 ½  tsp lemon extract

In a small bowl, combine ingredients and beat until smooth and creamy.  Store in the refrigerator if not ready to use.  Give it a stir to return to spreadable consistency if cake is up for frosting as It sets and becomes firm when stored in the refrigerator.