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Lemon Chiffon Cake
This cake recipe makes lemony, light, and luscious lemon-flavored chiffon cake with a creamy filling made with lemon pie filling.
π Recipe adapted from AllRecipes
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.
To Make Filling: Beat cream to stiff peaks.
Fold in lemon filling.
Chill until stiff.
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.
π· Perfect Pairings
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