Lemon Chiffon Cake

A friend gave me an AWESOME cake recipe. Follow it and you will never regret!!

Lemon Chiffon Cake (From Allrecipes):

A.
1 3/4 cup cake flour
1 TBS baking powder
1 TS salt
1/2 cup white sugar (I didn't use)
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 TBS lemon zest

B.
6 egg whites
1/2 TS cream of tartar
3/4 cup white sugar

C.
1 cup heavy whipping cream
2 1/2 cups lemon pie filling
8 slices lemon

1. Preheat oven to 350F.

2. Mix materials in A. (Always mix wet stuff first. Then sift dry stuff in.)
Note: The recipe said "beat with an electric mixer till smooth. I know it is unusual to mix flour using mixer. But i think it is better than uneven mixture. I didn't put sugar at all since American recipes are always over-sweet. So I always try to cut sugar in half.

3. Beat B till hard peaks form.
Note: I always beat egg white first so I don't need to wash mixer and can beat other mixtures afterwards.

4. Bake at 350F for 60 mins.

5. Cool down.

6. Beat cream till stiff peaks form. Fold in lemon pie filling.
Note: I didn't put 2 1/2 cups of pie filling since I think that's too much!

7. Slice cake horizontally into 3 equal (or not so equal like I did...) layers. Fill layers with filling and top with rest of filling. Decorate with lemon slices.

This is fluffy and light and WONDERFUL cake. The tasty filling is very very enticing. Sweet and sour and refresh.