Raspberry Lemon Chiffon Cake

Nothing says summer elegance like a lemon raspberry chiffon cake. A delicious dessert for summer birthdays or dinner parties with friends, this 3-layer cake is filled with a tangy homemade lemon filling and fresh raspberries for the perfect combination of sweet and tart. Top your cake with more fresh raspberries and lemon slices for a light and refreshing dessert you and your friends will love.

Prep3 hr
Total Time5 hr
Skill LevelBeginner

Amount6-8 servings

Ingredients & Tools
Instructions

Instructions

Click to mark complete

Preheat oven temperature to 325°F. Prepare 3 - 6 in. round pans with parchment paper circles. Do not spray the pans.
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.
In large bowl, sift together flour, remaining 1/3 cup sugar, baking powder and salt.
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.
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.
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.