Lemon Chiffon Cake
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
14
ingredients
- 414.03 ml sifted cake flour
- 14.79 ml baking powder
- 4.92 ml salt
- 118.29 ml white sugar
- 118.29 ml vegetable oil
- 6 egg yolks
- 177.44 ml water
- 14.79 ml lemon, zest of (about 1 lemon)
- 6 egg whites
- 2.46 ml cream of tartar
- 177.44 ml white sugar
- 340.19 g container Cool Whip
- 591.47 ml lemon flavor instant pudding and pie filling
- 8 slice lemons
directions
- Preheat oven to 350 degrees F.
- (175 degrees C).
- In a large bowl, combine sifted flour, baking powder, salt, and 1/2 cup sugar.
- Add oil, egg yolks, water and lemon zest.
- Beat with an electric mixer until smooth.
- In a small bowl, beat egg whits and cream of tartar until soft peaks form.
- Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form.
- Fold 1/2 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 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: Fold Cool Whip into prepared lemon filling.
- Chill until stiff.
- To assemble cake: Slice cake horizontally into 3 equal layers.
- Fill layers with 1/2 cup of filling.
- Spread remaining filling on outside of cake.
- Decorate with lemon slices.
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