Lemon Chiffon Cake Popular Recipes

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Lemon Chiffon Cake

"This cake recipe makes lemony, light, and luscious lemon-flavored chiffon cake with a creamy filling made with lemon pie filling."

Ingredients :

1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
half cup white sugar
half cup vegetable oil
6 egg yolks
3/4 cup water
1 tablespoon lemon zest
6 egg whites
half of teaspoon cream of tartar
3/four cup white sugar
1 cup heavy whipping cream
2 half cups lemon pie filling
eight slices lemon

Instructions :

Prep : 30M	Cook : 14M	Ready in : 3H

Preheat oven to 350 tiers F (one hundred seventy five stages C).
In a massive bowl, integrate flour, baking powder, salt, and half cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.
In a small bowl, beat egg whites and cream of tartar till peaks form. Gradually upload 3/four cup sugar, and beat till very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then fast fold in remaining whites until no streaks stay. Turn batter into ungreased 10-inch tube pan.
Bake at 350 ranges F (one hundred seventy five stages C) for 60 mins or until a toothpick inserted inside the center comes out easy. Invert cake and cool absolutely in pan. When cool, loosen edges and shake pan to remove cake.
To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
To Assemble Cake: Slice cake horizontally into 3 identical layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.

Notes :

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