Lemon Chiffon Cake with Raspberry Cream

Lemon Chiffon Cake with Raspberry Cream
Photo by Joanne Smart


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

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