Barrington Software Incorporated

 


Lemon Chiffon Cake with Raspberry Cream



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

twelve to fourteen.



FOR THE CAKE:



9 oz. (2-1/4 cups) cake flour

1-1/2 cups sugar

1-1/2 tsp. baking powder

1/2 tsp. 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. vanilla extract

Pinch cream of tartar



FOR THE 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. vanilla extract

Fresh raspberries (optional)

To prepare 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 min. 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 the mixture

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 min. 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.



To make the topping--In a large bowl, beat the whipping cream, raspberry purée, confectioners'

sugar, and vanilla extract until soft peaks form. Spread the whipped cream over the cooled cake.

Garnish with fresh berries, if you like.



From Fine Cooking

http://www.cooken.com

info@barringtonsoftware.com

 

 

 

 

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