Close
Tweet
Ingredients
| cake flour: 1 3/4 cups |
| baking powder: 1 Tbl |
| Kosher salt: 1 tsp |
| granulated sugar: 1/2 cup |
| vegetable oil: 1/2 cup |
| eggs: 6 (separated) |
| water: 3/4 cup |
| lemon zest: 1 Tbl |
| cream of tartar: 1/2 tsp |
| granulated sugar: 3/4 cup |
| heavy whipping cream (fluid): 1 cup |
| lemons: 8 wedges |
Lemon Chiffon Cake
Credit: allrecipes.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
14 serving(s)
Tags
- 2 1/2 cups lemon pie filling
- 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.