Lemon Chiffon Cake with Raspberry Cream

Lemon Chiffon Cake with Raspberry Cream
Photo by Joanne Smart

Ingredients

  • ½ cup water
  • ½ tsp. table salt
  • ½ tsp. pure vanilla extract
  • Fresh raspberries (optional)
  • ½ cup canola or corn oil
  • 7 large eggs, separated
  • 1-½ tsp. grated lemon zest
  • + 9 more ingredients
    • 1-½ cups granulated sugar
    • 1/3 cup fresh lemon juice
    • Pinch cream of tartar
    • 2 cups whipping cream
    • 6 Tbs. confectioners’ sugar
    • 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
    • 1-½ tsp. baking powder

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

Comments

Related Articles


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network