• Preparation Time 60 minutes
  • Baking Time 60 minutes
  • Makes 1 cake
  • Freezing Not Recommended
  • Lemon Chiffon Cake
    Lemon Chiffon Cake

Ready.
Set.
Make.

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Ingredients

  • Cake
  • 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 grated lemon rind
  • 7 egg whites
  • 1/2 tsp cream of tartar
  • 3/4 cup granulated sugar
  • Filling
  • 1 1/2 cups butter, softened
  • 3 cups sifted icing sugar
  • 1 tbsp lemon juice
  • 1 egg yolk
  • 1 cup prepared lemon pie filling
  • Lemon twists, for garnish

Serving Size: 1 cake

Next

Directions

Serving Size: 1 cake

  • Preheat oven to 350ºF (180ºC).
  • 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 in preheated oven for 60 minutes, or until toothpick inserted in centre 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.
Finish

Finished!

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