• :::::::Ingredients::::::
  • 1 3/4 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 1/2 cup vegetable oil
  • 6 egg yolks
  • 3/4 cup water
  • 1 tablespoon lemon zest
  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup white sugar
  • 1 cup heavy whipping cream
  • 2 1/2 cups lemon pie filling
  • 8 slices lemon

Lemon Chiffon Cake


  1.  First Preheat oven to 350 degrees F or 175 degrees C.
  2. Second In a large bowl, combine flour, salt, 1/2 cup sugar and baking powder. Add egg, oil, yolks, lemon rind and water. Now Beat it with an electric mixer until it smooth.
  3. Then 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.
  4. 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.
  5. For Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
  6. Finally to Assembling Cake: We Slice cake horizontally into 3 equal layers and  Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. We Decorate it with lemon slices, serve with family and enjoy with tastymaza.

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