Lemon Chiffon Cake

By LoriCaputo

Ingredients

• Cake:
• 1 3/4 cups ROBIN HOOD® Best For Cake & Pastry Flour 425 mL
• 1 tbsp baking powder 15 mL
• 1 tsp salt 5 mL
• 3/4 cup sugar 175 mL
• 1/2 cup oil 125 mL
• 6 egg yolks 6
• 3/4 cup water 175 mL
• 1 tbsp lemon rind , grated 15 mL
• 7 egg whites 7
• 1/2 tsp cream of tartar 2 mL
• 3/4 cup sugar 175 mL
• Filling:
• 1 1/2 cups butter , softened 375 mL
• 3 cups icing sugar , sifted 750 mL
• 1 tbsp lemon juice 15 mL
• 1 egg yolk 1
• 1 cup prepared lemon pie filling 250 mL
• Lemon twists , for garnish

Preparation

Step 1

COMBINE flour, baking powder, salt and first amount of sugar in large bowl. Stir well to blend.

ADD oil, egg yolks, water and lemon rind. Beat with electric mixer until smooth, about 30 seconds.

BEAT in small bowl egg whites and cream of tartar to form stiff, moist peaks. Gradually add sugar, beating until stiff, shiny peaks are formed.

FOLD egg whites into egg yolk mixture, gently but thoroughly.

TURN batter into ungreased 10" (4 L) tube pan.

BAKE at 350ºF (180ºC) for 60 minutes, or until toothpick inserted in centre comes out clean. Invert cake to cool. Loosen edges and shake pan to remove cake.

Filling:

CREAM butter until smooth. Gradually add half of icing sugar.

BEAT in lemon juice, egg yolk and pie filling, then remaining icing sugar gradually beating until smooth and creamy. Chill if necessary for desired consistency.

Assembly:

SLICE cake horizontally into 3 equal layers. Fill layers with 1/3 of filling. Spread remaining filling on top layer.

DECORATE top with lemon twists.