Lemon Chiffon Cake Best Dishes

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Lemon Chiffon Cake

"This cake recipe makes lemony, mild, and luscious lemon-flavored chiffon cake with a creamy filling made with lemon pie filling."

Ingredients :

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

Instructions :

Prep : 30M	Cook : 14M	Ready in : 3H

Preheat oven to 350 tiers F (a hundred seventy five ranges C).
In a huge bowl, combine flour, baking powder, salt, and half cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric powered mixer till smooth.
In a small bowl, beat egg whites and cream of tartar until peaks shape. Gradually add 3/4 cup sugar, and beat until very stiff and brilliant peaks shape. Fold 1/three of the whites into the batter, then quick fold in last whites till no streaks continue to be. Turn batter into ungreased 10-inch tube pan.
Bake at 350 ranges F (one hundred seventy five degrees C) for 60 mins or till a toothpick inserted within the center comes out easy. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to cast off cake.
To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill till stiff.
To Assemble Cake: Slice cake horizontally into 3 same layers. Fill layers with 1/three cup of filling. Spread final filling on pinnacle layer. Decorate with lemon slices.

Notes :

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