Lemon Chiffon Cake You Have To Try

Lemon Chiffon Cake

"This cake recipe makes lemony, light, and luscious lemon-flavored chiffon cake with a creamy filling made with lemon pie filling."

Ingredients :

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

Instructions :

Prep : 30M Cook : 14M Ready in : 3H
  • Preheat oven to 350 tiers F (175 ranges C).
  • In a huge bowl, combine flour, baking powder, salt, and half of cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric powered mixer until clean.
  • In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat till very stiff and brilliant peaks shape. Fold 1/3 of the whites into the batter, then fast fold in ultimate whites until no streaks continue to be. Turn batter into ungreased 10-inch tube pan.
  • Bake at 350 stages F (a hundred seventy five tiers C) for 60 minutes or until a toothpick inserted within the middle comes out easy. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to do away with cake.
  • To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
  • To Assemble Cake: Slice cake horizontally into three same layers. Fill layers with 1/3 cup of filling. Spread final filling on top layer. Decorate with lemon slices.

Notes :

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