Lemon Chiffon Cake Recipe

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.