Lemon Chiffon Cake

• 1 34 cups sifted cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 12 cup white sugar
• 12 cup vegetable oil
• 6 egg yolks
• 34 cup water
• 1 tablespoon lemon, zest of (about 1 lemon)
• 6 egg whites
• 12 teaspoon cream of tartar
• 34 cup white sugar
• 1 (12 ounce) container Cool Whip
• 2 12 cups lemon flavor instant pudding and pie filling
• 8 slices lemons

1. Preheat oven to 350 degrees F.
2. (175 degrees C).
3. In a large bowl, combine sifted flour, baking powder, salt, and 1/2 cup sugar.
4. Add oil, egg yolks, water and lemon zest.
5. Beat with an electric mixer until smooth.
6. In a small bowl, beat egg whits and cream of tartar until soft peaks form.
7. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form.
8. Fold 1/2 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
9. Turn batter into ungreased 10 inch tube pan.
10. Bake at 350 degrees F for 60 minutes or until a toothpick inserted in the center comes out clean.
11. Invert cake and cool completely in pan.
12. When cool, loosen edges and shake pan to remove cake.
13. To make filling: Fold Cool Whip into prepared lemon filling.
14. Chill until stiff.
15. To assemble cake: Slice cake horizontally into 3 equal layers.
16. Fill layers with 1/2 cup of filling.
17. Spread remaining filling on outside of cake.
18. Decorate with lemon slices.

cake flour, baking powder, salt, white sugar, vegetable oil, egg yolks, water, lemon, egg whites, cream of tartar, white sugar, lemon flavor, lemons

Taken from www.food.com/recipe/lemon-chiffon-cake-56577 (may not work)