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Lemon Chiffon Cake with Raspberry Cream

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Serves 12-14

Use the whipped cream to frost the whole cake or to garnish individual slices of cake.

For the cake:
  • 9 oz. (2-1/4 cups) cake flour
  • 1-1/2 cups granulated sugar
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. table salt
  • 1/2 cup canola or corn oil
  • 7 large eggs, separated
  • 1/2 cup water
  • 1/3 cup fresh lemon juice
  • 1-1/2 tsp. grated lemon zest
  • 1/2 tsp. pure vanilla extract
  • Pinch cream of tartar
For the raspberry whipped cream:
  • 2 cups whipping cream
  • 6 Tbs. unsweetened seedless raspberry purée (from about 1 cup raspberries; frozen is fine)
  • 6 Tbs. confectioners’ sugar
  • 1 tsp. pure vanilla extract
  • Fresh raspberries (optional)
Make the cake:

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 juice, lemon zest, and vanilla extract. Beat the mixture on medium speed until smooth and thick, at least 3 minutes. Set aside.

In 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 Tbs. at a time, and beat until soft peaks form.

With 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.

Invert 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 raspberry cream:

In a large bowl, beat the whipping cream, raspberry purée, confectioners’ sugar, and vanilla until soft peaks form. Spread the whipped cream over the cooled cake. Garnish with fresh berries, if you like.

nutrition information (per serving):
Size : based on 14 servings; Calories (kcal): 390; Fat (g): 23; Fat Calories (kcal): 210; Saturated Fat (g): 9; Protein (g): 5; Monounsaturated Fat (g): 9; Carbohydrates (g): 41; Polyunsaturated Fat (g): 3; Sodium (mg): 150; Cholesterol (mg): 155; Fiber (g): 0;

Photo: Joanne Smart

This was delicious. The cake batter was easy to make and beautifully creamy, and the whipped cream-icing was lovely. (At first I thought there was too much, but it didn't overwhelm the cake). Strange that you're not supposed to grease the pan in any way; the cake came out fine, but left a layer of cake on the pan, which made it that much more crumbly when I was putting the cream on. A bit of butter in the pan might help. I also wasn't sure about the 'cool upside down on a bottle neck' recommendation... I was afraid that gravity might pull the cake down, or part of it, and I pictured it crashing to the counter. I inverted the cake pan over a rack on a plate and left it to cool and it worked fine. We did this for my mother's birthday - she can't have chocolate - and it was lovely.

Wonderful recipe. Rich and airy at the same time. I made for a kindergarten birthday party and the crowd loved it!

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