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Lemon Chiffon Cake with Raspberry Cream

Elinor Klivans
  • minutes
  • Serves 12 to 14

INGREDIENTS

1 1/2 tsp

Lemon, zest

1

Raspberries, Fresh

6 tbsp

Raspberry puree, unsweetened seedless

7

Eggs, large

1/3 cup

Lemon juice, fresh

1 1/2 tsp

Baking powder

9 oz

Cake flour

6 tbsp

Confectioners' sugar

1 pinch

Cream of tartar

1 1/2 cups

Granulated sugar

1/2 tsp

Table salt

1 1/2 tsp

Vanilla, pure

1/2 cup

Canola or corn oil

2 cups

Whipping cream

1/2 cup

Water