lemon raspberry chiffon cake

This is a lovely spring or summer cake, a light chiffon with a sweet-tart filling and fresh berries. It is very often requested and great for any occasion.

Chiffon Cake 

this recipe makes 3 8-inch cakes, feel free to divide it up to make less

12 egg yolks
60 g sugar
90 g water
1 Tbsp vodka or vanilla extract
90 g oil
240 g all-purpose flour
1 tsp baking powder

12 egg whites
210 g sugar
6 g cream of tartar
1/2 tsp salt

Preheat the oven to 325 F and prepare your cake pans, giving them a thorough wash and dry to make sure they are completely grease-free.

Whisk flour, sugar, and baking powder in a bowl. Add the oil, egg yolks, water, and vodka, and beat until batter is smooth and light.

In a large mixing bowl, or in a stand mixer, beat the egg whites until very stiff, gradually adding the sugar, tartar, and salt once the egg whites are foamy.

Divide into pans, and bake for 20-25 minutes. Place the cakes upside down on a cooling rack until they are cool to the touch before removing from the pans.

NOTE: You can easily make this a flavoured cake by adding any sort of extract (vanilla or otherwise), citrus zest, or even cocoa powder for a chocolate cake.

Lemon Cream

recipe adapted from Canadian Living

1 pkg unflavoured gelatin
eggs
egg yolks
1 cup granulated sugar
1 tbsp grated lemon zest
2/3 cup fresh lemon juice
1-1/3 cups whipping cream
In small bowl, sprinkle gelatin over 3 tbsp (50 mL) water; set aside.


In heatproof bowl, whisk together eggs, egg yolks, sugar, lemon rind and lemon juice. Place over a pot of simmering water and cook, stirring frequently, until translucent and thick enough to softly mound on spoon, about 20 minutes. 

Strain into a large bowl. Stir in gelatin mixture until melted. Place plastic wrap directly on the surface and refrigerate, stirring every 10 minutes, until cool and mixture can mound on spoon, about 1 hour.

In a large bowl or stand mixer, whip the cream with the whisk attachment until it holds peaks. Then incorporate one-third into lemon mixture, before folding in the remaining cream.

Assembling the cake:

You can always do a simple single layer of cake topped with lemon cream and berries. Or, two, three, or even four cake layers, filled with lemon cream and berries, and dusted with icing sugar on top. I have also completely covered the cake with the lemon cream on the sides and  on top, with some fresh raspberries atop as decoration.

However you choose to assemble your cake, make sure you keep it in the fridge until you are ready to serve.

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