Lemon Chiffon Cake
Recipe information
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Cooking:
30 min.
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Servings per container:
14
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Source:

Ingredients for - Lemon Chiffon Cake

1. Cake flour - 1 ¾ cups
2. Baking powder - 1 tablespoon
3. Salt - 1 teaspoon
4. White sugar - ½ cup
5. Vegetable oil - ½ cup
6. Egg yolks - 6
7. Water - ¾ cup
8. Lemon zest - 1 tablespoon
9. Egg whites - 6
10. Cream of tartar - ½ teaspoon
11. White sugar - ¾ cup
12. Heavy whipping cream - 1 cup
13. Lemon pie filling - 2 ½ cups
14. Lemon - 8 slices

How to cook deliciously - Lemon Chiffon Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.

6. Stage

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.