Lemon Chiffon Cake Day

An old time favourite is a light and fluffy Lemon Chiffon cake. The airy texture of the cake is achieved by using egg whites that have been beaten until stiff and then folding it into the cake batter. Follow this recipe to make a Lemon Chiffon cake that the whole family will appreciate!

1 3/4 cups of cake flour
1 tablespoon of baking powder
1 teaspoon of salt
1/2 cup of white sugar
1/2 cup of vegetable oil
6 egg yolks
6 egg whites
3/4 cup of water
1 tablespoon of lemon zest
1/2 teaspoon of cream of tartar
3/4 cup of white sugar
1 cup of cream
2 1/2 cups of lemon pie filling
Slices of lemon


Preheat the oven to 175°C. In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add the oil, egg yolks, water and lemon rind. Then 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 (be careful not to over mix the egg whites into the batter, the mixture will lose it airy light texture). Turn batter into ungreased baking pan and bake for 60 minutes or until a toothpick inserted in the centre comes out clean. Allow the cake to cool completely in pan. When cool, loosen edges and shake the pan to remove the cake. To make the filling, beat the cream until stiff peaks form. Fold in the lemon filling. Chill until stiff (approximately 2-3 hours). To assemble the cake slice cake horizontally into 3 equal layers. Spread the top of each layer with 1/3 cup of the lemon filling, spreading the remaining filling on the top layer. Decorate with lemon slices.

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