Lemon Chiffon Cake
Description
This lemon chiffon cake is moist and fluffy, flavored with lemon zest, and has a luscious creamy filling made with fresh cream and lemon pie filling.
Ingredients
•
1 3/4 cups cake flour
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1 tablespoon baking powder
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1 teaspoon salt
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1/2 cup white sugar
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1/2 cup vegetable oil
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6 egg yolks
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3/4 cup water
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1 tablespoon lemon zest
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6 egg whites
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1/2 teaspoon cream of tartar
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3/4 cup white sugar
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1 cup heavy whipping cream
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2 1/2 cups lemon pie filling
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8 slices lemon
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Combine flour, baking powder, salt, and 1/2 cup sugar in a large bowl. Add oil, egg yolks, water, and lemon zest; beat with an electric mixer until smooth.
3
Beat egg whites and cream of tartar in a separate clean bowl 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.
4
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
5
To make the filling: Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold in lemon filling; chill filling until stiff.
6
To assemble the 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, if using.