Lemon Chiffon Cake

Name: Lemon Chiffon Cake
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 414 milliliters cake flour; 1 teaspoons cream of tartar; 6 egg whites; 6 egg yolks; 237 milliliters heavy whipping cream; 8 slices lemon; 591 milliliters lemon pie filling; 1 Tbsp lemon zest; 1 teaspoon salt; 118 milliliters vegetable oil; 177 milliliters water; 177 milliliters white sugar

You can never have too many dessert recipes, so give Lemon Chiffon Cake a try. One portion of this dish contains approximately 7g of protein, 23g of fat, and a total of 451 calories. This recipe serves 10. Head to the store and pick up lemon, lemon zest, egg yolks, and a few other things to make it today. From preparation to the plate, this recipe takes about 3 hours.

Instructions

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

Equipment you will use

Oven

In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar.

Ingredients you will need

Baking Powder

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.

Ingredients you will need

Lemon Peel

Egg Yolk

Water

Cooking Oil

Equipment you will use

Hand Mixer

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.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Equipment you will use

Bowl

Frying 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.

Ingredients you will need

Shake