Lemon Chiffon Cake
Ingredients
- 1 ¾ cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup white sugar
- ½ cup vegetable oil
- 6 egg yolks
- ¾ cup water
- 1 tablespoon lemon zest
- 6 egg whites
- ½ teaspoon cream of tartar
- ¾ cup white sugar
- 1 cup heavy whipping cream
- 2 ½ cups lemon pie filling
- 8 thin slices lemon (Optional)
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- 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.
- 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.
Source
Original recipe: View Original