Lemon Chiffon Cake with Raspberry Cream

Lemon Chiffon Cake with Raspberry Cream
Photo by Joanne Smart

Ingredients

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

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


Best Wine Deals

See More Deals





Snooth Media Network