Raspberry Lemon Chiffon Cake

Instructions

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1. - Preheat oven temperature to 325°F. Prepare 3 - 6 in. round pans with parchment paper circles. Do not spray the pans.
2. - For cake, whip egg whites with electric mixer on high speed until foamy. Add cream of tartar and 1/3 cup sugar, 1 tablespoon at a time, and continue whipping until glossy and whites hold stiff peaks.
3. - In large bowl, sift together flour, remaining 1/3 cup sugar, baking powder and salt.
4. - In small bowl, whisk together milk, egg yolks and vanilla extract. Stir into flour mixture until just combined. Fold 1/3 of beaten egg whites into yolk mixture to loosen, then fold in remaining egg whites until no streaks remain. Divide evenly into prepared pans.
5. - Bake 23-27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack; remove from pan and cool completely. Peel away parchment circles when layers are cool.
6. - To assemble cake, pipe a dam of icing around the top of each layer before filling with lemon cake filling and halved raspberries. Ice cake with a thin layer of icing and refrigerate until firm, about 1 hour. Finish icing and decorating cake as desired, topping with fresh raspberries.

Notes