Lemon Chiffon Cake With Raspberry Cream

Name: Lemon Chiffon Cake With Raspberry Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 473 milliliters oz. cake flour; 6 Tbs confectioners? sugar; 118 milliliters canola or corn oil; 1 pinch Pinch cream of tartar; 7 larges eggs, separated; 237 milliliters granulated sugar; 79 milliliters fresh lemon juice; 1 teaspoon grated lemon zest; 6 Tbs unsweetened seedless raspberry purée (from about 1 cup raspberries; frozen is fine); 1 teaspoons table salt; 1 teaspoon pure vanilla extract; 118 milliliters water; 473 milliliters whipping cream

You can never have too many dessert recipes, so give Lemon Chiffon Cake With Raspberry Cream a try. One portion of this dish contains around 7g of protein, 27g of fat, and a total of 418 calories. This recipe serves 12. Head to the store and pick up whipping cream, cake flour, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.