Lemon Chiffon Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 14
• 1 3/4 cups sifted cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup sugar
• 1/2 cup vegetable oil
• 6 egg yolks
• 3/4 cup water
• 1 tablespoon lemon, zest of (about 1 lemon)
• 6 egg whites
• 1/2 teaspoon cream of tartar
• 3/4 cup sugar
• 1 (12 ounce) container cool whip
• 2 1/2 cups lemon flavor instant pudding and pie filling
• 8 slices lemons

Recipe

• 1 preheat oven to 350 degrees f.
• 2 (175 degrees c).
• 3 in a large bowl, combine sifted flour, baking powder, salt, and 1/2 cup sugar.
• 4 add oil, egg yolks, water and lemon zest.
• 5 beat with an electric mixer until smooth.
• 6 in a small bowl, beat egg whits and cream of tartar until soft peaks form.
• 7 gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form.
• 8 fold 1/2 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• 9 turn batter into ungreased 10 inch tube pan.
• 10 bake at 350 degrees f for 60 minutes or until a toothpick inserted in the center comes out clean.
• 11 invert cake and cool completely in pan.
• 12 when cool, loosen edges and shake pan to remove cake.
• 13 to make filling: fold cool whip into prepared lemon filling.
• 14 chill until stiff.
• 15 to assemble cake: slice cake horizontally into 3 equal layers.
• 16 fill layers with 1/2 cup of filling.
• 17 spread remaining filling on outside of cake.
• 18 decorate with lemon slices.