Lemon Chiffon Cake with Raspberry Cream

Lemon Chiffon Cake with Raspberry Cream
Photo by Joanne Smart


  • 6 Tbs. unsweetened seedless raspberry purée (from about 1 cup raspberries; frozen is fine)
  • 9 oz. (2-¼ cups) cake flour
  • 1 tsp. pure vanilla extract
  • ½ cup water
  • 7 large eggs, separated
  • 2 cups whipping cream
  • ½ tsp. pure vanilla extract
  • + 9 more ingredients
    • 1-½ tsp. grated lemon zest
    • 6 Tbs. confectioners’ sugar
    • 1-½ cups granulated sugar
    • 1/3 cup fresh lemon juice
    • ½ cup canola or corn oil
    • 1-½ tsp. baking powder
    • Pinch cream of tartar
    • ½ tsp. table salt
    • Fresh raspberries (optional)

Heat the oven to 325°F. Have ready a 9-1/2- or 10-inch tube pan with sides at least 3-3/4 inches high. In a large bowl, sift together the cake flour, 1 cup of the sugar, the baking powder, and the salt. Make a well in the center of the flour mixture and put in the oil, egg yolks, water, lemon ju...

View full recipe at Fine Cooking


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