Lemon Chiffon Cake
Ingredients
• 1¾ cups cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ cup white sugar
• ½ cup vegetable oil
• 6 egg yolks
• ¾ cup water
• 1 tablespoon lemon zest
• 6 egg whites
• ½ teaspoon cream of tartar
• ¾ cup white sugar
• 1 cup heavy whipping cream
• 2½ cups lemon pie filling
• 8 slices lemon
Step by Step Instructions
Step 1
Preheat oven to 350 degrees F.
Step 2
In large bowl, combine flour, baking powder, salt and ½ cup sugar. Add oil, egg yolks, water and lemon rink. Beat with electric mixer until smooth.
Step 3
In small bowl, beat egg whites and cream of tartar until peaks form. Gradually add ¾ cup sugar and beat until very stiff and shiny peaks form. Fold ⅓ of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.
Step 4
Bake for 60 minutes or until inserted toothpick in center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
Step 5
Make the filling by beating cream to stiff peaks. Fold in lemon filling an chill until stiff.
Step 4
Assemble the cake by slicing it horizontally into 3 equal layers. Fill layers with ⅓ cup of filling and spread the remaining filling on top. Decorate the top with lemon slices.
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