Lemon Chiffon Cake with Raspberry Cream

Lemon Chiffon Cake with Raspberry Cream
Photo by Joanne Smart


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

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


Related Articles

Best Wine Deals

See More Deals

Snooth Media Network