Springtime Chiffon Cake
|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||3 Teaspoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Cold water||3⁄4 Cup (12 tbs)|
|Lemon extract||1 Teaspoon|
|Lemon rind||1 Tablespoon|
|Egg whites||1 Cup (16 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
|Lemon pie filling mix||4 1⁄4 Ounce|
|Lemon rind||1 Teaspoon|
|Whipping cream||1⁄2 Pint|
|Sugar||1⁄4 Cup (4 tbs)|
Heat oven to 325 degrees.
Have ready a 10-inch tube pan (ungreased).
Sift flour, 1 1/2 cups sugar, baking powder and salt together into a bowl.
Make a well in the centre and add,in order,oil, egg yolks, water, lemon extract and 1 tbsp. lemon rind.
Beat with a wooden spoon until smooth.
Beat egg whites and cream of tartar in a large mixer bowl until very stiff peaks form.
Pour egg yolk mixture in a thin stream over egg whites, folding gently but quickly with a rubber scraper after each addition so the egg yolk mixture is well blended with the whites but mixture is still fluffy.
Pour into tube pan.
Bake at 325 degrees for 55 minutes.
Increase oven temperature to 350 degrees and bake 10 to 15 minutes longer or until the top springs back when touched lightly.
Invert cake oh a funnel or the neck of a bottle and let hang upside down until cold.
Prepare lemon pie filling while cake is cooling.
Follow package directions except reduce the liquid by 1/2 cup and add 1 tsp. grated lemon rind.
Remove cake from pan and invert on serving plate.
Cut into 3 layers.
Measure out 1 cup of the lemon pie filling and set aside for the outside of the cake.
Spread remaining filling between layers of cake (this will be a thin layer of filling).
Whip cream until frothy.
Add 1/4 cup sugar gradually and continue beating until cream begins to get stiff.
Add saved 1 cup lemon pie filling and continue beating until smooth and stiff enough to spread easily and hold shape.
Spread outside of cake with this mixture.
Decorate with yellow coconut and candied violets.
Chill until serving time.