When was the last time you had a chiffon cake…..like maybe never. And I know right now you are saying to yourself, ” what is a chiffon cake.” I am here to tell you it is a little piece of cake heaven. Think soft, billowing clouds that look light and airy, well that is what you get with a chiffon cake. No heavy, dense layers of cake; chiffon cakes are moist and light in texture. This Raspberry Chiffon cake is sure to make an impression for your next dessert and soon you will be referring to yourself as a cake goddess for knowing how to make this classic cake.
I have been thinking about making this cake for a long time, and knew I wanted to add fresh fruit, but kept thinking I should change my plans. So this is the deal, adding heavy items to a chiffon cake is not always the best idea because the fruit will be too heavy for this delicate cake. But, I did it anyway and loved the result. Here is my secret, I froze the raspberries and then broke them up into very small pieces and added them to the batter. I know you are asking, did the raspberries sink to the bottom of the cake pan while baking? As a matter of fact most of the raspberries did sink to the bottom. The moral of this story is….just do your own thing. Experiment and have fun baking.
This cake is a two step process, but don’t fret, it comes together quickly.
Let’s get started baking ~
First you want to get your raspberries frozen ahead of time so you can break them up into tiny pieces. If you want a tasty treat try one of these frozen raspberries. They are like little frozen Popsicle’s.
In a large bowl combine the cake flour, sugar, baking powder and salt; whisk together. Whisk in the egg yolk and two whole eggs along with the water, oil and the two extracts until you have a nice smooth batter. Now add your frozen raspberry pieces and mix into the batter. Looks pretty doesn’t it?
In another bowl add the egg whites and beat to a foamy consistency, then add the cream of tarter. Now beat the egg whites to a very stiff peak to an almost dry state which can take up to 10 minutes. Really, it does take a while.
Slowly pour the egg whites into the batter and fold in until the whites are complete incorporated.
Here you have some options on how you want to pan your cake. I went the traditional route and used the tube pan, but feel free to put your cake into 9″ round cake pans. Please don’t grease the tube pan or your cake with not rise.
Put you lovely cake into a 325 degree oven for about an hour. Test for doneness then remove and if using a tube pan turn it upside down to cool.
Prepare the glaze for the cake by mixing the powdered sugar, butter and lemon juice together until combined; then add in the remaining raspberry pieces. Drizzle the glaze over the cake so it drips down the side. Garnish with whipped cream and fresh raspberries.
Not only is this a pretty cake but it is truly delicious.
We tend to have dessert in the afternoon and paired our slices of Raspberry Chiffon Cake with a hot Earl Grey tea.
Raspberry Chiffon Cake
- Cake Ingredients~
- 1 1/3 cups cake flour
- 1 1/2 cups sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 whole eggs
- 5 eggs separated
- 3/4 cup water
- 1/2 cup vegetable oil
- 1 tbls. vanilla extract
- 1/2 tsp. almond extract
- 1/2 tsp. cream of tarter
- 1 cup frozen raspberries (reserve a few berries for the glaze
- Raspberry Glaze
- 2 cups sifted powdered sugar
- 4 tbls very soft or melted butter
- 4 tbls lemon juice
- Reserved raspberries
Making the Cake
Preheat your oven to 325 degrees
In a large bowl whisk the flour, sugar, baking powder and salt
Add the 2 whole eggs and 5 egg yolks from the separated eggs, water, vegetable oil and the extracts and whisk until the batter is smooth.
In another large bowl add the egg whites and beat until foamy. Add the cream of tarter and beat the egg whites until they become dry and stiff (beat about 7 - 1- minutes)
Fold the egg whites into the cake batter using a rubber spatula. Make sure to totally incorporate the whites into the batter
Pour the batter into an ungreased tube pan.
Bake for about 55 - 65 minutes or until cooked through
Remove from oven and invert the cake pan to let cool for several hours.
When you are ready to depan the cake, run a knife around the outside edges and a skewer around the inside tube to release the cake. You may need to run a knife around the bottom of the pan.
Making the Glaze
Mix the powdered sugar, butter and lemon juice until smooth. Add in the frozen bits of raspberries.
Spoon the glaze over your cake and let drizzle down the side.
Now you know what a chiffon cake is I hope you try my recipe. Let me know how it turns out. Coming up next, I think I will be making a chocolate chiffon cake. I hope you check back in to One Hot Oven for the recipe.
Blessings ~ Jere’