Lemon Chiffon Cake

Ingredients

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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 3 hrs


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, combine flour, baking powder, salt, and 1/2 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 until peaks form. gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. turn batter into ungreased 10-inch tube pan.
• bake at 350 degrees f (175 degrees c) for 60 minutes or until a toothpick inserted in the center comes out clean. invert cake and cool completely 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 equal layers. fill layers with 1/3 cup of filling. spread remaining filling on top layer. decorate with lemon slices.