For Funnybone - Lemon Chiffon Cake

[Luv to Cook]

Funnybone,

Your recipe for the lemon chiffon cake looks delish! I want to make it this weekend and had a question regarding the frosting. It calls for one cup of prepared lemon pie filling. I have a ton of lemon curd frozen and was wondering if I could use that instead? I am not sure if this will work. Any thoughts on it?

Also, silly question, but how do you cut the lemon to get that beautiful garnish?

Thanks so much!

Anita

[Luv to Cook]

just bumping this up!!!

If anyone has an idea, I would love to hear it!

Thanks.
Anita

[funnybone]

Luv to Cook,

Sorry I couldn't respond to your question, but I have been in Canada since the 29th and just saw your message. :(

I'm sure the curd would work, as it is only used in the filling, and that is basically what lemon pie filling is.

Did you make it afterall? As for the garnish, I never did that part, but you would slice the lemon really thin, vertically and just fan it out. That's what I would do, anyway.

[Luv to Cook]

Funnybone,

No problem...I hope you had fun in Canada!

Well, I tried the filling recipe as directed and I must say that it did not work out for me! When I added the prepared pie filling it would not combine with the butter...it was like chunks of butter floating in the filling. No matter what I did it just did not come together. I ended up throwing that out. But, everything turned out fine in the end. I whipped some heavy cream and folded in that leftover lemon curd and it came out great.

The cake was delish...so light and airy....and the lemon whipped cream frosting was lovely with it. I sliced lemons very thinly and did the fan. Put three fans on the top of the cake and garnished with some mint.

It was so yummy that I am actually making it again tonite...so thanks for the great cake recipe...and now for that frosting...any ideas on what I did wrong????

Thanks!

Anita

[funnybone]

We had a good time visiting family and friends - thanks for asking!

Here is the recipe again, so anyone interested knows what we are talking about. As for the filling not coming together, I don't know what you may have done wrong. Like I said, I only made it once and it turned out fine. I will have to make it again though, as I remember really liking the cake.

Glad it turned out for you in the end, despite the problems. :)




* Exported from MasterCook *

Lemon Chiffon Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
1 3/4 cups cake flour
1 tbsp baking powder
1 tsp salt
3/4 cup sugar
1/2 cup oil
6 egg yolks
3/4 cup water
1 tbsp lemon rind -- grated
7 egg whites
1/2 tsp cream of tartar
3/4 cup sugar
Filling:
1 1/2 cups butter -- softened
3 cups icing sugar -- sifted
1 tbsp lemon juice
1 egg yolk
1 cup prepared lemon pie filling
Lemon twists -- for garnish


Preparations

Cake:

COMBINE flour, baking powder, salt and first amount of sugar in large bowl. Stir well to blend.

ADD oil, egg yolks, water and lemon rind. Beat with electric mixer until smooth, about 30 seconds.

BEAT in small bowl egg whites and cream of tartar to form stiff, moist peaks. Gradually add sugar, beating until stiff, shiny peaks are formed.

FOLD egg whites into egg yolk mixture, gently but thoroughly.

TURN batter into ungreased 10" (4 L) tube pan.

BAKE at 350ºF (180ºC) for 60 minutes, or until toothpick inserted in centre comes out clean. Invert cake to cool. Loosen edges and shake pan to remove cake.

Filling:

CREAM butter until smooth. Gradually add half of icing sugar.

BEAT in lemon juice, egg yolk and pie filling, then remaining icing sugar gradually beating until smooth and creamy. Chill if necessary for desired consistency.

Assembly:

SLICE cake horizontally into 3 equal layers. Fill layers with 1/3 of filling. Spread remaining filling on top layer.

DECORATE top with lemon twists.

Makes: 1 cake


Source:
"www.robinhood.ca"

NOTES : With the refreshing tang of lemon, this chiffon cake is light, luscious and refreshing. Even after a big meal, everyone will have room for a slice.