Lemon Chiffon Cake
Lemon Chiffon Cake might be a good recipe to expand your dessert recipe box. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 7g of protein, 23g of fat, and a total of 451 calories. This recipe serves 10. A mixture of heavy whipping cream, salt, lemon pie filling, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 3 hours. If you like this recipe, you might also like recipes such as Meyer Lemon and Olive Oil Chiffon Cake with Lemon Poppyseed Curd, Lemon Chiffon Cake, and Lemon Chiffon Cake.
Instructions
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.