Lemon Chiffon Cake

Lemony, light and luscious, this cake is a crowd pleaser. Filled with lemon cream, it packs a citrus punch.

Lemon Chiffon Cake

Ingredients

  • 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

Instructions

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

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

    6 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.

Comments (7)

on

Interesting recipe. I look forward to de-glutening it..since most of the raising agent is meringue and egg related,I guess it should work a treat!! Now; eggs out the fridge... 

on

The recipe calls for a tube pan, but the picture doesn't appear to be a tube pan.  Can you clarify?

on

Directions say tube pan but pictures show regular cake layers (normal cake pans). 

So which is it tube pan or regular cake layer pans? 


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