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Recipes > Raspberry Lemon Chiffon Cake

Raspberry Lemon Chiffon Cake

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.

Prep

3 hrs

Bake

2 hrs

Total

5 hrs

Yield

6 - 8 serving

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Ingredients

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 —

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FINE SUGAR 1KG (#1416)

FINE SUGAR 1KG (#1416)

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CORNSTARCH 18OZ (#67917)

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CAKE FLOUR 1KG (#1208)

CAKE FLOUR 1KG (#1208)

$3.70

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.

Tips

Education

Baking School

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FINE SUGAR 1KG (#1416)

2.40

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

8.40

FINE SEA SALT 500G (#58413)

3.60

BAKING POWDER 100G (#62712)

2.50

VANILLA EXTRACT 33ML (#67825)

7.30

CORNSTARCH 18OZ (#67917)

7.20

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

3.10

PEARL MIX SUGAR SPRINKLES SET 56G (#109257)

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