Lemon Chiffon Cake recipe

1 servings

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

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.