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