Lemon Chiffon Cake
Source of Recipe
Robin Hood
List of Ingredients
1 3/4 cups ROBIN HOOD Best For Cake & Pastry Flour
1 tbsp Baking powder
1 tsp Salt
3/4 cup Sugar
1/2 cup Oil
6 Egg yolks
3/4 cup Water
1 tbsp Lemon rind, grated
7 Egg whites
1/2 tsp Cream of tartar
3/4 cup Sugar
Filling:
1 1/2 cups Butter, softened 375 mL
3 cups Icing sugar, sifted 750 mL
1 tbsp Lemon juice 15 mL
1 Egg yolk 1
1 cup Prepared lemon pie filling 250 mL
Lemon twists, for garnish
Recipe
Cake: COMBINE flour, baking powder, salt and first amount of sugar in large bowl. Stir well to blend. ADD oil, egg yolks, water and lemon rind. Beat with electric mixer until smooth, about 30 seconds. BEAT in small bowl egg whites and cream of tartar to form stiff, moist peaks. Gradually add sugar, beating until stiff, shiny peaks are formed. FOLD egg whites into egg yolk mixture, gently but thoroughly. TURN batter into ungreased 10" (4 L) tube pan. BAKE at 350ºF (180ºC) for 60 minutes, or until toothpick inserted in center comes out clean. Invert cake to cool. Loosen edges and shake pan to remove cake. Filling: CREAM butter until smooth. Gradually add half of icing sugar. BEAT in lemon juice, egg yolk and pie filling, then remaining icing sugar gradually beating until smooth and creamy. Chill if necessary for desired consistency.
Assembly:
SLICE cake horizontally into 3 equal layers. Fill layers with 1/3 of filling. Spread remaining filling on top layer. DECORATE top with lemon twists.
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