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Recipes > Raspberry Lemon Chiffon Cake

Raspberry Lemon Chiffon Cake

Recipes > Raspberry Lemon Chiffon Cake

Raspberry Lemon Chiffon Cake

Recipe by RedmanShop

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RedManShop
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Light and airy, this Raspberry Lemon Chiffon Cake combines the delicate sweetness of raspberries with the bright, citrusy zest of lemon. The fluffy chiffon cake base is complemented by a tangy lemon glaze or raspberry-infused cream, creating a beautifully balanced dessert that’s perfect for spring and summer gatherings.

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Prep

3 hrs

Bake

2 hrs

Total

5 hrs

Yield

6 - 8 serving

Ingredients

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Strawberry Cake Filling

  • Frozen Whole Strawberries — 12 Ounces
  • Granulated Sugar — 1 Cup
  • Water — 1 Cup
  • Cornstarch — 3 Tablespoons
  • Lemon Juice — 1 Tablespoon

Cake

  • White or Yellow Cake Layers — Two 8 in.
  • Egg Whites — 5
  • Cream of Tartar — 1/4 Teaspoon
  • Granulated Sugar — 2/3 Cup, divided
  • Sifted Cake Flour — 1 Cup
  • Baking Powder — 1 Teaspoon
  • Salt — 1/4 Teaspoon
  • Milk — 1/3 Cup
  • Egg Yolks — 3
  • Vanilla Extract — 1/2 Teaspoon
  • Fresh Raspberries — 1/2 Cup

Icing and Design

  • Non-dairy Whipped Topping — 1 Tub
  • Strawberry Dessert Drizzle —
  • Sprinkles of Your Choice —

Lemon Cake Filling

  • Lemon Cake Filling —

Featured Products

FINE SUGAR 1KG (#1416)

FINE SUGAR 1KG (#1416)

$2.15

CORNSTARCH 18OZ (#67917)

CORNSTARCH 18OZ (#67917)

$6.80

CREAM OF TARTAR 100G (#63051)

CREAM OF TARTAR 100G (#63051)

$4.35

CAKE FLOUR 1KG (#1208)

CAKE FLOUR 1KG (#1208)

$3.45

Instructions

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  1. Preheat oven temperature to 325°F. Prepare 3 – 6 in. round pans with parchment paper circles. Do not spray the pans.
  2. For cake, whip egg whites with electric mixer on high speed until foamy. Add cream of tartar and 1/3 cup sugar, 1 tablespoon at a time, and continue whipping until glossy and whites hold stiff peaks.
  3. In large bowl, sift together flour, remaining 1/3 cup sugar, baking powder and salt.
  4. Step 4 –In small bowl, whisk together milk, egg yolks and vanilla extract. Stir into flour mixture until just combined. Fold 1/3 of beaten egg whites into yolk mixture to loosen, then fold in remaining egg whites until no streaks remain. Divide evenly into prepared pans.
  5. Bake 23-27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack; remove from pan and cool completely. Peel away parchment circles when layers are cool.
  6. To assemble cake, pipe a dam of icing around the top of each layer before filling with lemon cake filling and halved raspberries. Ice cake with a thin layer of icing and refrigerate until firm, about 1 hour. Finish icing and decorating cake as desired, topping with fresh raspberries.

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Submit your review
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Shop This Recipe

CAKE FLOUR 1KG (#1208)

3.45

FINE SUGAR 1KG (#1416)

2.15

WHIPPING (NON-DAIRY CREAM) 1100G (#13584)

8.00

FINE SEA SALT 500G (#58413)

3.35

BAKING POWDER 100G (#62712)

2.25

CREAM OF TARTAR 100G (#63051)

4.35

VANILLA EXTRACT 33ML (#67825)

6.95

CORNSTARCH 18OZ (#67917)

6.80

UHT FULL CREAM MILK 3.5% 1L (#103602)

2.90

PEARL MIX SUGAR SPRINKLES SET 56G (#109257)

19.65

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