Lemon Chiffon & Rhubarb Fool Cake - The Kitchen McCabe
"It’s rhubarb season and that means it’s time for new rhubarb recipes! I’ve been intrigued lately with the idea of a rhubarb fool serving as a frosting for a light as air chiffon cake (I’ve been on a bit of a light and fluffy cake kick, as of late). A fool is an old fashioned...Read More »..."
INGREDIENTS
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FOR THE CAKE:
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7 large Eggs, separated
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1 teaspoon Lemon Juice
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1½ cups Sugar, divided
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2 cups Cake Flour
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2½ teaspoons Baking Powder
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¾ teaspoons Salt
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½ cup Vegetable Oil
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¾ cup Whole Milk
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1 teaspoon Vanilla
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zest of 1 Lemon
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FOR THE FOOL:
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4 cups (1 quart) Heavy Whipping Cream
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6 medium-sized Rhubarb Stalks, sliced
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⅔ cup Sugar, divided
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2 tablespoons Lemon Juice
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1 teaspoon Rosewater
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