lemon chiffon cake with raspberry cream
From my Mamaw's recipe collection.
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yield
12 -14
cook time
1 Hr 10 Min
method
Bake
Ingredients For lemon chiffon cake with raspberry cream
- FOR THE CAKE
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2 1/4 ccake flour
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1 1/2 csugar
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1 1/2 tspbaking powder
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1/2 tspsalt
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1/2 ccanola or corn oil
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7eggs, separated
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1/2 cwater
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1/3 cfresh lemon juice
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1 1/2 tspfinely grated lemon zest
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1/2 tspvanilla
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pinch of cream of tartar
- FOR THE WHIPPED CREAM
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2 cwhipping cream
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6 Tbspunsweetened seedless raspberry puree
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6 Tbsppowdered sugar
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1 tspvanilla
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fresh raspberries, for garnish (optional)
How To Make lemon chiffon cake with raspberry cream
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1Make the cake: Heat the oven to 325F. 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 juice, lemon zest, and vanilla. Beat the mixture on medium speed until smooth and thick, at least 3 minutes. Set aside.
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2In a large, clean bowl with clean beaters or a whisk attachment, whisk the egg whites and the cream of tartar on medium speed until the cream of tartar is dissolved and the whites are foamy. Increase the speed to high and beat the whites until the movement of the beaters forms lines in the mixture. Slowly pour in the remaining 1/2 cup sugar, about 2 tablespoons at a time, and beat the mixture until soft peaks form.
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3With a large rubber spatula, stir about one third of the egg whites into the yolk mixture. Gently fold in the remaining egg whites until no white streaks remain. Pour the batter into the tube pan, spreading it evenly. Bake until you can gently press your fingers on top of the cake and it feels firm, about 1 hour and 10 minutes. Any cracks that form on the top should look dry.
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4Invert the pan onto a bottle with a narrow neck and cool thoroughly, about an hour and a half. Use a small, sharp knife to loosen the cake from the sides of the pan and the center of the tube, if necessary. Remove the cake from the pan and slide it onto a serving plate. Make the whipped cream: In a large bowl, beat the whipping cream, raspberry puree, powdered sugar, and vanilla until soft peaks form. Spread the whipped cream over the cooled cake. Garnish with fresh berries, if you like.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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