lemon raspberry chiffon deliciousness

25 Mar

I really really really want spring to come! I am sick of dreary winter weather, of dull skies, and whipping winds. I was feeling restless yesterday, and wasn’t craving chocolate for once. The Boy was over, but was too busy being a big nerd on the computer with my brother, so I decided to bake something to pass the time. I still had a bag of frozen raspberries in the freezer, and had a couple of lemons and limes. And nothing tastes better and reminds you of spring than raspberries and lemons/limes. Here’s a very quick and easy treat if you feel like something sweet and fresh tasting without the heavy feeling that dense chocolatey treats can bring – not that there is ANYTHING wrong with dense and chocolatey =)

raspberries taking a swim

raspberries taking a swim

slices of ridiculously lemony heaven

slices of ridiculously lemony heaven

up close and personal: rasperry bottoms

up close and personal: rasperry bottoms

Recipe

Ingredients:

  • zest and juice of 2 lemons and 2 limes
  • 2 1/4 cups flour
  • 1 1/2 cups sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 6 large eggs, separated
  • 1/2 tsp cream of tartar
  • 1 cup frozen/fresh raspberries

How-to:

  1. Preheat oven to 325F
  2. Sift together flour, sugar, baking powder and salt; put aside for later. Prepare your pan – I used a regular 9×13 inch pan, but ideally, you should use a 10inch tube pan with a removable bottom.
  3. In bowl, combine oil, water, egg yolks, lemon juice and lemon zest. Using a whisk, beat until well mixed. Using rubber spatula, gently fold in the dry ingredients into the wet ingredients until the batter is smooth.
  4. In a clean bowl, combine the egg whites and cream of tartar. Using a stand mixer of a hand mixer , beat on medium high speed until soft peaks form.
  5. Using the spatula, gently fold in 1/2 of the whites into the batter until almost fully incorporated. Add the remaining whites  as well as the raspberries. Fold in just until combined – the batter should be smooth but foamy.
  6. Pour batter evenly into tube pan. Bake cake until toothpick comes out clean, roughly 45 to 50 minutes.
  7. Remove from oven and invert the pan onto a wire rack – make sure air can circulate freely around the cake. Let cool completely, upside down in the pan  for about 45 minutes.
  8. Remove cake from pan.
  9. Now, if you’re feeling up for some more deliciousness, add a citrus glaze!

Recipe for citrus glaze:

  • 2 cups confectioners sugar, sifted; + extra, if needed
  • 2 tbsp lemon juice + extra if needed
  • 1 tbsp heavy cream
  1. In a small bowl, whisk together the confectioners sugar, lemon juice and cream until the sugar dissolves and the glaze is smooth. Add a few more drops of lemon juice if it’s too thick, or a little more sugar if too thin.
  2. Leave cake on the rack, and slip a half-sheet pan under the rack to catch the glaze. Pour the glaze over the top of the cake, letting it drizzle down the sides. Let dry, and dig in!

xo dessertchick

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5 Responses to “lemon raspberry chiffon deliciousness”

  1. Umi March 26, 2009 at 3:48 pm #

    Gimme!

  2. thedomesticfringe March 28, 2009 at 7:21 pm #

    This looks so yummy! I’m going to try it.

    -FringeGirl

Trackbacks/Pingbacks

  1. cupcakes with bite pt 1 « Chocolate Fool - March 30, 2009

    […] recipe can be found here for the lemon chiffon cake – just omit the raspberries for this […]

  2. cupcakes with bite pt 1 « Food World - March 30, 2009

    […] recipe can be found here for the lemon chiffon cake – just omit the raspberries for this […]

  3. cupcakes with bite pt 1 : Lifestyle And Fashion Trends - April 13, 2009

    […] instruction crapper be institute here for the yellowness chiffon block – meet omit the raspberries for this […]

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