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Lemon Chiffon Cake

 

Lemon Chiffon Cake




Ingredients 


1 ¾ cups cake flour


1 tablespoon baking powder


1 teaspoon salt


½ cup white sugar


½ cup vegetable oil


6 egg yolks


¾ cup water


1 tablespoon lemon zest


6 egg whites


½ teaspoon cream of tartar


¾ cup white sugar


1 cup heavy whipping cream


2 ½ cups lemon pie filling


8 slices lemon


Instructions


Step 1

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

Step 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.


Step 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.


Step 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.


Step 5

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


Step 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.