Lemon is an all time favorite cake for many people, especially my dad. So, for his birthday I baked him a Lemon Chiffon Cake with Raspberries. This cake is very traditional with a few additional steps to make the cake light and airy. The raspberry jam and fresh raspberries make the cake extra special and it is well worth the effort!
Preheat oven to 325 degrees
Dry Ingredients
2 1/4 cups cake flour
1 1/2 cups granulated sugar
1 Tlbs. baking powder
1 tsp. salt
Sift the dry ingredients together
Wet Ingredients
1/2 cup lemon juice
2 tsps. lemon zest
1/2 cup canola oil
1/4 cup water
6 eggs
1/2 tsp. cream of tarter
Juice lemons
Zest a lemon
Separate eggs
Combine all wet ingredients except egg whites in a separate bowl and whisk together. Next, blend dry and wet ingredients together and mix until just combined. Whip egg whites and cream of tarter in another bowl until stiff and fold into batter. Pour batter into buttered and floured 9-inch pans and place in the oven to bake for 30 minutes or until skewer comes out clean. Let cakes cool for 45 minutes.
Unmold cakes and spread with raspberry jam and lemon curd
*You can find raspberry jam and curd in most grocery stores or make your own curd.
Lemon Curd
4 oz. lemon juice
4 oz. granulated sugar
3 eggs
zest of 1 lemon
4 oz. butter
Combine all ingredients in saucepan and heat over medium high flame. Stir until thickened, about 5 minutes. Take off heat and stir in butter until glossy. Cool in refrigerator with plastic wrap on surface of curd for 2 hours before using.
Then layer with lemon curd
Place second layer on top and soak with simple syrup (equal parts sugar and water, boiled and cooled to room temperature).
Next, make Cream Cheese Frosting by combining:
8 oz. cream cheese, softened
8 oz. butter, softened
4 cups powdered sugar, sifted
2 tsps. vanilla extract
Blend in a stand mixer until creamy and smooth
Frost cake and place fresh raspberries on top for decoration. Enjoy!
Happy Birthday Dad!
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