Blue Ribbon Group Lemon Raspberry Chiffon Cake
New York State Winner
Sticking with my nostalgia kick, I did a deep dive for another best-ever archived recipe and pulled up this one, for a luscious Lemon Raspberry Chiffon Cake.
Blue Ribbon Baking at its Best
This best cake winner originates at the New York State Fair (1999). Luana Impellizzeri won 1st place with it, The cake is one of many major wins for this longtime home baker.
Making this lemon raspberry chiffon cake is easier than it first looks. And it tastes out of this world. The lemon curd cooks up beautifully and adds richness to an already decadent cake. It’s also colorful, lush, and full of flavor.
The homemade whipped cream melts in your mouth. You’ll love how it pairs with both the raspberries and lemon filling. Enjoy!
Cyndi
Lemon Raspberry Chiffon Cake
2 1/4 cups sifted cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup cooking oil
5 egg yolks
1/2 cup cold water
1/4 cup fresh lemon juice
2 teaspoons freshly grated lemon zest
1/2 teaspoon lemon extract
8 egg whites
1/2 teaspoon cream of tartar
1 pint fresh raspberries
Whipped Cream Frosting:
1 (1 ounce) envelope unflavored gelatin
1/4 cup water
1 quart (2 pints) heavy cream
1 teaspoon vanilla
1/4 cup sugar
Lemon Filling:
1 cup sugar
3 tablespoons cornstarch
2 egg yolks
1 cup water
2 tablespoons butter
2 teaspoons grated lemon zest
1/3 cup lemon juice
Cake: In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients. Add oil, egg yolks, water, lemon juice, lemon zest, and extract. Beat at high speed of electric mixer for about 5 minutes or until smooth. In another large mixing bowl, beat the egg whites with the cream of tartar until stiff peaks are formed. Gently fold the two mixtures together until well blended. Pour batter into an ungreased 10-inch tube pan. Bake at 325 degrees F for about 50-60 minutes or until done. Remove from oven and invert cake in pan to cool. Remove cake from pan to completely cool.
Whipped Cream Frosting: In large saucepan, sprinkle gelatin over water; allow to soften. Place over low heat, melting gelatin, stirring, about 2 minutes. Remove from heat; stir in heavy cream. Chill thoroughly. Beat on high with electric mixer, gradually adding vanilla and sugar. Continue to beat at high speed until stiff peaks form
Lemon Filling: In a saucepan, stir together sugar, cornstarch. In small bowl, beat egg yolks with water; stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat, stir in butter, lemon zest, and lemon juice. Chill in refrigerator.
Assembly: Slice cake horizontally into three layers. Place one layer of cake on serving plate and spread with a thin layer of whipped cream frosting. Top with 1/3 of the Lemon Filling. Arrange about half the raspberries on top of the lemon filling. Repeat with second layer of cake. Top with third layer of cake. Frost top and sides of cake. Garnish with remaining Whipped Cream Frosting, Lemon Filling, and fresh raspberries.
