Raspberry Chiffon Cake
Recipe by: Lynette Shenk, Chiffon Cake Contest Winner
This top winning cake is amazing. It has so much flavor, plus it’s huge. The 8 egg whites help it to rise a mile high and the one inch thick whipped cream topping adds to the height and the unbelievable melt-in-your-mouth taste.
Ingredients
- 2 cups All-purpose Flour
- 1 1/2 cups White Sugar
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 1 small pkg. Sugar-Free Raspberry Gelatin (Jell-O)
- 1/2 cup Vegetable Oil
- 8 Eggland's Best Eggs, large, separated
- 1 cup Cold Water
- 1 tablespoon Raspberry Extract
- 1/2 teaspoon Cream of Tartar
Icing:
- 1 quart Heavy Whipping Cream
- 2/3 cup White Sugar*
- 1/2 tablespoon Raspberry Extract
Preparation
- Adjust rack to lower-middle of the oven. Preheat oven to 325°.
- Wash a 10" angel food tube pan in hot soapy water to ensure it is grease-free.
- Measure flour, sugar, baking powder, salt and gelatin into a deep mixing bowl. Mix thoroughly. Make a well and add oil, egg yolks, water and raspberry extract in order given. Don't beat yet.
- In a large mixing bowl, beat egg whites and cream of tartar until stiff peaks form.
- Now beat egg yolk batter until smooth and light, then pour over egg whites. Fold in with a rubber spatula (try not to stir, using only a folding technique until well combined). Bake for 55 - 60 minutes, or until done (it will feel solid when tapped and a pick should come out clean or with a few moist crumbs). Cover loosely with foil should the top darken. Remove from oven and hang upside down on a bottle until cool-about 1 ½ hrs.
- To make the icing, place icing ingredients in a chilled deep mixing bowl and beat with chilled beaters until smooth peaks form. Brush crumbs from cake, spread on a smooth coating layer and refrigerate along with the bowl of whipped cream. After ten minutes, frost top and sides of cake. Place some whipped cream in a zip-top bag, clip off the corner (or use a pastry bag and tip) and pipe around the bottom, top edge and hole edge. Garnish with fresh raspberries, if available and mint leaves. Keep refrigerated. *Taste to see if less sugar suits you.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 490 |
| Fat | 32g |
| Saturated Fat | 21g |
| Cholesterol | 225mg |
| Sodium | 385mg |
| Carbohydrates | 43g |
| Dietary Fiber | 1g |
| Protein | 8g |
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