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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Lemon Layer Chiffon Cake Recipe

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This recipe for Lemon Layer Chiffon Cake is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4c pastry flour
3 tsp baking powder
1 tsp salt
1 1/2c sugar
1/2 c vegetable oil
6 eggs, separated
3/4 cup water
1 tsp vanilla
1/2 tsp almond flavouring
1-4 1/2oz package lemon pie fill
1 tsp grated lemon rind
2-2 1/2 cups whipped dessert topping
Toasted coconut
Directions:
Directions:
Sift together flour, baking powder, salt and 3/4 cup of sugar. Add oil, egg yolks, water, vanilla and almond flavouring & beat with mixer for half a minute or until smooth. Beat egg whites to form soft peaks.Gradually add the remaining 3/4 cup of sugar, beating until very stiff and shiny. Thoroughly fold egg yolk mixture into meringue. Pour into an ungreased 10 inch tube pan. Bake in at 350º for 55-60 minutes or until cake springs back when lightly touched. Invert and cool in pan. When cool, loosen edges and remove cake. Cut into three (3) layers while cake is cooling. Prepare lemon pie filling according to package directions, except remove liquid by 1/2 cup and add lemon rind. Cool. Remove 1 cup of filling and set aside. Spread remaining filling between layers of cake. Fold reserved cup of filling into whipped topping and spread on top and sides of cake. Sprinkle top with toasted coconut.

 

 

 

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