Lemon Chiffon Cake

By brendaz

Chiffon cake, with its light and airy texture, is the perfect end to any meal. If you have not had Chiffon before, imagine Angel food cake, only a bit richer and more flavorful.

Ingredients

• Cake:
• 1 1/2 cups flour
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1/2 cup sugar
• 1/2 cup oil
• 6 egg yolks
• 3/4 cup water
• 1 Tbsp. grated lemon rind
• 6 egg whites
• 1/2 tsp. cream of tartar
• 3/4 cup sugar
• Filling:
• 1 cup whipping cream
• 2 1/2 cups lemon pie filling (you can use a mix, such as Shirriff's, or a homemade recipe)
• lemon slices for garnish

Details

Adapted from foodandfact.com

Preparation

Step 1

Preheat oven to 350 degrees. Combine flour, baking powder, salt and 1/2 cup sugar in a large mixing bowl. Stir well to blend. Add oil, egg yolks, water and lemon rind. Beat with electric mixer until smooth.

In a smaller mixing bowl (glass or stainless steel), beat egg whites and cream of tartar until stiff (but moist) peaks form. Gradually add 3/4 cup sugar, beating until very stiff and shiny peaks form (the peaks should stand straight up when you lift the beaters). Fold egg whites into egg yolk mixture gently but thoroughly.

Turn batter into an ungreased tube pan and bake at 350 degrees for one hour, or until a toothpick inserted comes out clean. Remove from oven and invert; cool completely in pan. Once cool, loosen the edges with a knife and shake the pan to remove the cake.

For the filling, beat the whipping cream until stiff peaks form. Fold in lemon filling and chill completely.

Once the cake has cooled completely, slice it horizontally into 3 layers. Fill each layer with 1/3 of the filling. Spread remaining filling on top of cake. Decorate top with lemon slices. Enjoy! For more detailed instruction and more pictures, visit my blog Apron Strings and Tasty Things at foodandfact.com