Lemon Chiffon Cake with Coconut Raspberry Cream

Name: Lemon Chiffon Cake with Coconut Raspberry Cream
Cuisine: Canadian
Ingredients: pastry flour; sugar; baking powder; fine salt; canola oil; vegetable oil; eggs; egg whites; water; fresh lemon juice; lemon; cream of tartar; icing sugar

Preparation info

Makes
one

Difficulty
Easy

Appears in

Anna and Michael Olson Cook at Home

By Anna Olson and Michael Olson

Published 2010

About

This chiffon cake follows a classic sponge method in which egg whites are whipped and folded into an egg yolk base. It’s lemon pound cake’s fluffy, tangy cousin.

Ingredients

For Cake Layers

2¼ cups

Americas
Canada
Cake
Baking
Vegetarian

Method

Preheat oven to 325°F (160°C). In a large bowl, combine flour, all but 2 Tbsp (25 mL) of sugar, baking powder and salt. Make a well in the center and add oil, egg yolks, water, lemon juice and zest. Beat until smooth with hand mixer. In a stand mixer or with a hand mixer, beat egg whit