The chickpeas, onions, and tomatoes in this chana dal masala are fantastic! You’ll adore this information! I advise pairing this dish with hot, fresh naan bread.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 3 hrs |
| Servings: | 14 |
| Yield: | 1 10-inch tube pan |
Ingredients
- 1 ¾ cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup white sugar
- ½ cup vegetable oil
- 6 egg yolks
- ¾ cup water
- 1 tablespoon lemon zest
- 6 egg whites
- ½ teaspoon cream of tartar
- ¾ cup white sugar
- 1 cup heavy whipping cream
- 2 ½ cups lemon pie filling
- 8 slices lemon
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.
- In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.
- Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
- To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
- To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.
Nutrition Facts
| Calories | 460 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 174 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 6 g |
| Sodium | 344 mg |
| Sugars | 48 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
So light and fluffy
One of my best seller
Wonderful cake! Substituted lemon pie filling with lemon curd since it’s what I had in had. Everyone raved.
I am rating the chiffon cake recipe only, as I made a raspberry mousse filling and was a torte cake assembly. Therefore, this cake was absolutely perfect! Follow the recipe, fully incorporate your egg whites by folding them in, Do Not grease your pan and oh boy, you will have a lovely cake with a beautifully light crumb that is so versatile! Thank you for this perfect cake recipe.
I thought this was okay but not sure I’d use this recipe again. I made two 8 inch rounds and baked them at 350 for 30 minutes and felt like they were a little overdone . One of my cakes stuck in the pan but the other didn’t. I decided to use lemon curd for a filling and make a lemon buttercream frosting.
A delicious cake. I followed the cake recipe exactly using very fresh, high quality eggs, with all ingredients at room temperature. Came out perfect! My mother made this cake, with the pudding layers, for my birthday when I was a child in the 1950’s. I have tried several recipes in an attempt to replicate the cake even purchasing old cookbooks. None worked as well as this recipe. Next time I will add more zest as I prefer a stronger lemon taste.
Loved the cake! Just right. Next time I will double the frosting and I did add lemon oil to the batter. Great cake!
I don’t normally write reviews but I felt I had to leave some positive feedback on this recipe. Although I’m a seasoned baker, I have never made a chiffon cake before. I modified the recipe to make a lavender chiffon cake. I boiled the water in this recipe with 1/2 tsp of culinary lavender for a few minutes and set aside to cool. I omitted the lemon zest, increased the cream of tartar to 1 tsp, and added almond extract to the batter. I baked the cake in three 9 inch round pans for 20. Next time, I will probably take it out after 18 minutes. I frosted the cake with whipped cream (500 ml) sweetened with 4-5 tbs honey and added 1-2 tsp lavender in the cream. I also decorated the cake with lavender sprinkled on top. This recipe yields enough batter to make three tall layers. The cake is very delicious and light – perfect after a heavy meal. The lavender flavors were very different. Note that too much lavender can leave you with soapy taste so please be careful not to add too much lavender when infusing the water. This recipe is going in to my baking binder!
Made this cake exactly as stated, just added some lemon extract. It turned out fantastic! I made a creamcheese lemon buttercream frosting that was very light and added raspberry jam on the 2 layers before the frosting. Absolutely deelish! I submitted a picture. This recipe is a keeper!
Modifications were not needed. This cake is perfect as is! Because I love icing and covering cake with it – I doubled the amount for the icing only.
Very Yummy! The Recipe you can trust.
I made this cake several times, everybody loved it , and said it tasted like heaven ! A light fluffy texture with mouthwatering lemony floavoure , it’s just perfect . Thank you for sharing it
The cake came out light and fluffy. It was a tad too sweet for me though. Will definitely make it again but cut the sugar by at least 1/3.
Love it !!! Thank you
I have made this cake more times than I can count, It would have to be the most doo-licious form of a fluffy sponge one can ask for. It is also very adaptable.. I make this same recipe (swapping a few things) to make Orange Chiffon – by subs the lemon peel and juice for orange/orange juice concentrate ( I make an orange cream cheese frosting to go on this) and also a Vanilla Chiffon, – by subs the lemon juice for vanilla extract and eliminating the peel completely which is far more superior than any vanilla sponge.. Tip:- NEVER EVER use a pan with a removable base, it will crush your fluff when you turn it out. You must use a normal pan with no lining or oil so that when you turn it out the cake clings to the pan and stretches the batter/cake whilst cooling. FABULOUS RECIPE
The presentation of the cake is a show-stopper! I’ve made many chiffon and sponge cakes over the years and this one seemed a bit dry. It’s possible I baked mine a bit too long, though. I didn’t care for the filling and next time will use lemon curd or lemon marmalade rather than the lemon pie filling. I added a little more zest and a little bit of lemon juice to the cake (substituting for about one-third of the water).
Amazing cake! I made this for my grandmothers 90th birthday and everyone raved about it! The one thing I changed—and I HIGHLY recommend others doing is, I didn’t use yucky pre-made pie filling. GROSS! I made homemade lemon curd (although even store bought curd would be better) and used that instead. It made SUCH an improvement!!
Wonderful!
The cake turned out great! The only change i made is i didnt do lemon frosting instead i made chocolate whipped cream which pairs well with lemon!
Amazing! This is one of the best cakes I have ever made. I made two changes – I substituted ½ of the water with lemon juice, and I used lemon curd mixed with the whipped cream for the frosting. Thanks for the stellar recipe. I’ll definitely be making this again.
This is a fantastic easter cake that I make every year and for mothers day – I make the cake as directed,accept I use a lemon curd filling and my own buttercream frosting and then cover it all with fresh grated unsweetened coconut (can find in frozen isle at stores where they carry a good internatonal section).Let the coconut thaw and its good to go. I haven’t tried sweetened coconut, but this cake is so good just get creative!