Cake:1 3/4 cups (425 mL) ROBIN HOOD® Best For Cake & Pastry Flour1 tbsp (15 mL) baking powder1 tsp (5 mL) salt3/4 cup (175 mL) sugar1/2 cup (125 mL) oil6 (6) egg yolk3/4 cup (175 mL) water1 tbsp (15 mL) lemon rind, grated7 (7) egg white1/2 tsp (2 mL) cream of tartar3/4 cup (175 mL) sugarFilling:1 1/2 cups (375 mL) butter, softened3 cups (750 mL) icing sugar, sifted1 tbsp (15 mL) lemon juice1 (1) egg yolk1 cup (250 mL) prepared lemon pie filling Lemon twists, for garnish
Cake:1. COMBINE flour, baking powder, salt and first amount of sugar in large bowl. Stir well to blend.2. ADD oil, egg yolks, water and lemon rind. Beat with electric mixer until smooth, about 30 seconds.3. BEAT in small bowl egg whites and cream of tartar to form stiff, moist peaks. Gradually add sugar, beating until stiff, shiny peaks are formed.4. FOLD egg whites into egg yolk mixture, gently but thoroughly.5. TURN batter into ungreased 10" (4 L) tube pan.6. BAKE at 350ºF (180ºC) for 60 minutes, or until toothpick inserted in centre comes out clean. Invert cake to cool. Loosen edges and shake pan to remove cake.Filling:7. CREAM butter until smooth. Gradually add half of icing sugar.8. BEAT in lemon juice, egg yolk and pie filling, then remaining icing sugar gradually beating until smooth and creamy. Chill if necessary for desired consistency.Assembly:9. SLICE cake horizontally into 3 equal layers. Fill layers with 1/3 of filling. Spread remaining filling on top layer.10. DECORATE top with lemon twists.
With the refreshing tang of lemon, this chiffon cake is light, luscious and refreshing. Even after a big meal, everyone will have room for a slice.
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