Lemon Chiffon Cake Recipe with Lemon Filling

Lemon chiffon cake makes for a light and airy last course. See which ingredients to use steps to take and get cracking! Ingredients: Cake 2 cups 500 mL sifted cake and pastry flour 1 12 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 12 cup 125 mL vegetable oil 1 tbsp 15 mL grated lemon rind 2 tbsp 30 mL fresh lemon juice Water 12 tsp 2.5 mL cream of tartar Filling and frosting 1 12 cups 375 mL whipping cream 35 divided 1 can 540 mL lemon pie filling Slivered or grated lemon rind optional Tip: A package 99 g of instant lemon pudding can be prepared and used in place of pie filling. Lemon Chiffon Cake Recipe: Subscribe to Get Cracking here: Follow us! Facebook: Instagram: Pinterest: Twitter: ,

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