Lemon Chiffon, Yogurt, and Raspberry Cake

Preparation info
  • Makes


    8 inch cake
    • Difficulty


Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About

I first made this cake when I was the pastry chef at the Westin Hotel in Shanghai. I wanted something well balanced and not overly sweet, as I had found that the Chinese do not favor sweet desserts. Fresh fruit cakes seemed to be quite popular—layer cakes filled with whipped cream and lots of fresh fruit. This cake was my version of the favorite. The balance of lemon, yogurt, and raspberry give it the sweet-sour refreshing flavor so appreciated in a hot climate. For extra excitement, I woul