Lemon Chiffon Cake

Name: Lemon Chiffon Cake
Total time: 180
Yield: 14
Ingredients: 1.75 cups cake flour; 1 tablespoon baking powder; 1 teaspoon salt; 0.5 cup white sugar; 0.5 cup vegetable oil; 6 egg yolks; 0.75 cup water; 1 tablespoon lemon zest; 6 egg whites; 0.5 teaspoon cream of tartar; 0.75 cup white sugar; 1 cup heavy whipping cream; 2.5 cups lemon pie filling; 8 slices lemon

Recipe by Carol from allrecipes.com

Dessert 3 Hr.

Ingredients

14 servings

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1.75 cups cake flour
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1 tablespoon baking powder
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1 teaspoon salt
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0.5 cup white sugar
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0.5 cup vegetable oil
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6 egg yolks
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0.75 cup water

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1 tablespoon lemon zest
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6 egg whites
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0.5 teaspoon cream of tartar
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0.75 cup white sugar
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1 cup heavy whipping cream
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2.5 cups lemon pie filling
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8 slices lemon

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.