Lemon Chiffon Cake with Lemon Filling

Lemon Chiffon Cake with Lemon Filling using Watkins Double Acting, Aluminum Free, Baking Powder, Watkins Pure Lemon Extract, and Watkins Original Grape Seed Oil.

20121213-130344.jpg This recipe inspired by Eggs.ca

Ingredients:
Cake –
2 cups / 500 mL sifted cake and pastry flour
1-1/2 cup / 375 mL granulated sugar, divided
1 tbsp / 15 mL Watkins Double Acting, Aluminum Free, Baking Powder
1 tsp / 5 mL salt
5 eggs, separated, at room temperature
2 eggs, at room temperature
1/2 cup / 125 mL Watkins Original Grape Seed Oil
1 tsp / 5 mL Watkins Pure Lemon Extract
Water
1/2 tsp / 2 mL cream of tartar

Filling and frosting
1-1/2 cup / 375 mL whipping cream (35%), divided
1 can (540 mL) lemon pie filling
Slivered or grated lemon rind (optional)

For Directions for this Recipe visit Eggs.ca

Have questions? Please contact Watkins Manager Brian Hurlburt at 877-822-8463 (Toll Free)

The statements made and opinions expressed here are those of Independent Watkins Associate Brian Hurlburt (ID#342198) publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.

Website Pin Facebook Twitter Myspace Friendfeed Technorati del.icio.us Digg Google StumbleUpon Premium Responsive

   Send article as PDF   

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.