Lemon Chiffon Cake with Raspberry Cream

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


Lemon Chiffon Cake with Raspberry Cream

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Ingredients
    Cake
    • 9   ounces 
      (2-1/4 cups) cake flour
    • 1 1/2  cups 
      granulated sugar
    • 1 1/2  teaspoons 
      baking powder
    • 1/2  teaspoon 
      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  teaspoons 
      grated lemon zest
    • 1/2  teaspoon 
      pure vanilla extract
    •  
      Pinch cream of tartar
    Raspberry Whipped Cream
    • 2   cups 
      whipping cream
    • 6   tablespoons 
      unsweetened seedless raspberry puree (from about 1 cup raspberries; frozen is fine)
    • 6   tablespoons 
      confectioners' sugar
    • 1   teaspoon 
      pure vanilla extract
    •  
      Fresh raspberries (optional)
    Directions
    1.
    Heat the oven to 325 degrees F. Have ready a 9-1/2- or 10-inch tube pan with sides at least 3-3/4 inches high.
    2.
    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.
    3.
    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 tablespoons at a time, and beat until soft peaks form.
    4.
    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.
    5.
    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.
    6.
    In a large bowl, beat the whipping cream, raspberry puree, confectioners' sugar, and vanilla until soft peaks form. Spread the whipped cream over the cooled cake. Garnish with fresh berries, if you like.
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