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