Lemon Chiffon Cake
Lemon chiffon cake makes for a light and airy dessert. With its delicious fresh lemon filling, every bite tastes like summer!
- Serves:
- 14
- Prep Time:
- 30 min
- Cook Time:
- 45 min
Ingredients
Nutrition Facts
- Calories
- 414
- Fat
- 20 g
- Saturated Fat
- 7 g
- Trans Fat
- 0.3 g
- Sodium
- 368 mg
- Sugars
- 34 g
- Protein
- 5 g
- Fibre
- 0 g
- Carbohydrate
- 54 g
Cake
- 2 cups (500 mL) sifted cake and pastry flour
- 1 1/2 cups (375 mL) granulated sugar, divided
- 1 tbsp (15 mL) baking powder
- 1 tsp (5 mL) salt
- 5 eggs, separated, at room temperature
- 2 eggs, at room temperature
- 1/2 cup (125 mL) vegetable oil
- 1 tbsp (15 mL) grated lemon rind
- 2 tbsp (30 mL) fresh lemon juice
- Water
- 1/2 tsp (2.5 mL) cream of tartar
Filling and frosting
- 1 1/2 cups (375 mL) whipping cream (35%), divided
- 1 can (540 mL) lemon pie filling
- Slivered or grated lemon rind (optional)
Instructions
Cake
-
Preheat oven to 350°F (180°C).
-
Stir together flour, 3/4 cup (175 mL) sugar, baking powder and salt in a large bowl. Set aside.
-
Whisk together egg yolks, eggs, oil and lemon rind. Combine lemon juice with enough water to make 2/3 cup (150 mL); stir into yolk mixture. Set aside.
-
Beat egg whites with electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Add remaining sugar, about 1 tbsp (15 mL) at a time, beating until sugar is dissolved and stiff peaks form.
-
Whisk yolk mixture into flour mixture until well blended. Gently fold egg white mixture into egg yolk and flour mixture until blended. Pour batter into ungreased 10-inch (4 L) tube pan.
-
Bake until top springs back when gently pressed and a cake tester inserted in cake comes out clean, about 45 minutes.
-
Immediately invert cake pan; if pan does not have legs, rest tube opening on neck of bottle or funnel or on bottom of glass or can. Cool upside down for a couple hours.
-
When cake is cool, run a thin spatula or knife around the side of the pan and centre tube to loosen cake. Invert cake onto a serving plate. Slice horizontally into 3 equal layers.
Filling and Frosting
-
Whip cream with electric mixer until stiff peaks form. Gently fold about 1 cup (250 mL) whipped cream into lemon pie filling until blended. Spread half of lemon mixture evenly over bottom layer of cake. Continue layering with cake layers and filling.
-
Spread remaining whipped cream over top and side of cake. Refrigerate cake for several hours before serving for easier slicing. Garnish with lemon rind, if desired.
Notes
A package (99 g) of instant lemon pudding can be prepared and used in place of pie filling.