Lemon Chiffon Cake with Raspberry Cream

Lemon Chiffon Cake with Raspberry Cream
Photo by Joanne Smart


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