LEMON CHIFFON CAKE

Ron has a birthday over the long week-end. We had a quiet celebration with just the family. Ron wanted a lighter cake this year and as he loves lemon decided to make his own lemon curd to use in the recipe although I usually just use a lemon pie filling mixture..This is a great cake to make when you are serving a heavier meal as it it light and fluffy, and no matter how much my guests say they can't eat another bite, they always manage to have room for this cake.

I had egg whites left over in the fridge from another recipe,

and I never know how long you are able to keep them without them spoiling so... I also made a Dacquoise with almonds, had no hazelnuts, and we managed to eat both cakes quite easily.

. All in all a very enjoyable evening.

The Dacquoise recipe can be found in last years archives.

INGREDIENTS

1 3/4 C. flour

1T. bakeing powder

1/2 C. sugar

1/2 C. oil

6 egg yolks

3/4 C. water

1T. grated lemon rind

6 egg whites

1/2 tsp. cream of tartar

LEMON FROSTING/FILLING

3/4 C.sugar

1 C. whipping cream

2 1/2 C lemon pie filling

Combine flour, baking powder, and 1/2 cup sugar in a large mixing bowl. Stir well to blend Add oil, egg yolks, water and lemon rind. Beat with mixer until smooth. Beat in smaller mixing bowl egg whites,cream of tartar to form stiff peaks. Gradually add 3/4 cup sugar beating until very stiff peaks are formed. Then fold egg whites into egg yolk mixture gently but thoroughly. Turn batter into 10 inch tube pan. Bake at 350 for 60 minutes Invert and cool . Loosen edges when cool and shake pan  to remove cake.

FILLING: Beat whipping cream to stiff peaks fold in lemon filling, chill if necessary.

Assemble cake bycutting layers , I only cut the cake in half, putting filling mixture inside and then use remaining lemon filling  on the outside of the cake. Cake will need to be refrigerated before serving.