Lemon Chiffon Cake with Raspberry Cream

Lemon Chiffon Cake with Raspberry Cream
Photo by Joanne Smart


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

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