Raspberry Chiffon Cake
Raspberry Chiffon Cake
Ingredients
For the Chiffon Cake Layers
- 1 3/4 cups all-purpose flour, sifted
- 1 1/2 cups granulated sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 7 egg yolks, large
- 3/4 cup water
- 1 teaspoon vanilla extract
- 7 egg whites, large
- 1/2 teaspoon cream of tartar
For the Vanilla Bean Pastry Cream
- 2 cups whole milk
- 1 vanilla bean, split and scraped, or 1 teaspoon vanilla bean paste
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 egg yolks, large
- 2 tablespoons unsalted butter, cold, cut into small pieces
For the Raspberry Jam Filling
- 1 1/2 cups seedless raspberry jam
For the Whipped Cream Frosting
- 2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish
- 1 cup fresh raspberries
Instructions
- 1
Preheat oven to 325°F. Do not grease two 8-inch round cake pans. Line the bottoms with parchment paper if desired, but do not grease the sides.
⏱️ 10 min•🌡️ 325
- 2
In a large bowl, whisk together the sifted flour, 1 cup of the granulated sugar, baking powder, and salt.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together the vegetable oil, egg yolks, water, and vanilla extract until well combined.
⏱️ 5 min
- 4
Pour the wet ingredients into the dry ingredients and whisk until smooth. Set aside.
⏱️ 2 min
- 5
In a very clean, large bowl (preferably a stand mixer bowl), beat the egg whites with the cream of tartar on medium-high speed until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar, beating until stiff, glossy peaks form.
⏱️ 8 min
- 6
Gently fold about one-third of the egg white mixture into the egg yolk batter to lighten it. Then, gently fold in the remaining egg whites until no streaks remain, being careful not to deflate the mixture.
⏱️ 5 min
- 7
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 325
- 8
Immediately invert the cake pans onto wire racks (or onto the neck of a bottle if using tube pans) and let cool completely, about 1 1/2 to 2 hours. This prevents the cake from collapsing.
⏱️ 120 min
- 9
While the cakes cool, prepare the vanilla bean pastry cream. In a medium saucepan, combine the milk and vanilla bean (or paste). Heat over medium heat until simmering, then remove from heat and let steep for 10 minutes. Remove the vanilla bean pod.
⏱️ 15 min
- 10
In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth.
⏱️ 3 min - 11
Gradually temper the hot milk into the egg yolk mixture by slowly pouring about half of the hot milk into the egg mixture while whisking constantly. Pour the tempered egg mixture back into the saucepan with the remaining milk.
⏱️ 5 min
- 12
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, continuing to whisk. Remove from heat and stir in the cold butter until melted and smooth.
⏱️ 8 min
- 13
Transfer the pastry cream to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, at least 2 hours.
⏱️ 120 min
- 14
Once the cakes are completely cool, run a thin knife around the edges of the pans to loosen. Invert the cakes onto a wire rack, remove parchment paper, and level the tops with a serrated knife if necessary.
⏱️ 10 min
- 15
To assemble, place one cake layer on a serving plate or cake stand. Spread half of the raspberry jam evenly over the top, leaving a small border.
⏱️ 3 min
- 16
Spread half of the chilled pastry cream over the jam layer.
⏱️ 2 min
- 17
Place the second cake layer on top. Spread the remaining raspberry jam, then the remaining pastry cream.
⏱️ 5 min
- 18
Prepare the whipped cream frosting: In a cold bowl with cold beaters, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
⏱️ 5 min - 19
Frost the top and sides of the cake with the whipped cream. Garnish with fresh raspberries.
⏱️ 10 min
- 20
Refrigerate the cake for at least 30 minutes before serving to allow the layers to set.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Raspberry Chiffon Cake
For the Chiffon Cake Layers
- 1 3/4 cups all-purpose flour, sifted
- 1 1/2 cups granulated sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 7 egg yolks, large
- 3/4 cup water
- 1 teaspoon vanilla extract
- 7 egg whites, large
- 1/2 teaspoon cream of tartar
For the Vanilla Bean Pastry Cream
- 2 cups whole milk
- 1 vanilla bean, split and scraped, or 1 teaspoon vanilla bean paste
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 egg yolks, large
- 2 tablespoons unsalted butter, cold, cut into small pieces
For the Raspberry Jam Filling
- 1 1/2 cups seedless raspberry jam
For the Whipped Cream Frosting
- 2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish
- 1 cup fresh raspberries
Instructions
- 1
Preheat oven to 325°F. Do not grease two 8-inch round cake pans. Line the bottoms with parchment paper if desired, but do not grease the sides.
⏱️ 10 min•🌡️ 325 - 2
In a large bowl, whisk together the sifted flour, 1 cup of the granulated sugar, baking powder, and salt.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the vegetable oil, egg yolks, water, and vanilla extract until well combined.
⏱️ 5 min - 4
Pour the wet ingredients into the dry ingredients and whisk until smooth. Set aside.
⏱️ 2 min - 5
In a very clean, large bowl (preferably a stand mixer bowl), beat the egg whites with the cream of tartar on medium-high speed until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar, beating until stiff, glossy peaks form.
⏱️ 8 min - 6
Gently fold about one-third of the egg white mixture into the egg yolk batter to lighten it. Then, gently fold in the remaining egg whites until no streaks remain, being careful not to deflate the mixture.
⏱️ 5 min - 7
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 325 - 8
Immediately invert the cake pans onto wire racks (or onto the neck of a bottle if using tube pans) and let cool completely, about 1 1/2 to 2 hours. This prevents the cake from collapsing.
⏱️ 120 min - 9
While the cakes cool, prepare the vanilla bean pastry cream. In a medium saucepan, combine the milk and vanilla bean (or paste). Heat over medium heat until simmering, then remove from heat and let steep for 10 minutes. Remove the vanilla bean pod.
⏱️ 15 min - 10
In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth.
⏱️ 3 min - 11
Gradually temper the hot milk into the egg yolk mixture by slowly pouring about half of the hot milk into the egg mixture while whisking constantly. Pour the tempered egg mixture back into the saucepan with the remaining milk.
⏱️ 5 min - 12
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, continuing to whisk. Remove from heat and stir in the cold butter until melted and smooth.
⏱️ 8 min - 13
Transfer the pastry cream to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, at least 2 hours.
⏱️ 120 min - 14
Once the cakes are completely cool, run a thin knife around the edges of the pans to loosen. Invert the cakes onto a wire rack, remove parchment paper, and level the tops with a serrated knife if necessary.
⏱️ 10 min - 15
To assemble, place one cake layer on a serving plate or cake stand. Spread half of the raspberry jam evenly over the top, leaving a small border.
⏱️ 3 min - 16
Spread half of the chilled pastry cream over the jam layer.
⏱️ 2 min - 17
Place the second cake layer on top. Spread the remaining raspberry jam, then the remaining pastry cream.
⏱️ 5 min - 18
Prepare the whipped cream frosting: In a cold bowl with cold beaters, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
⏱️ 5 min - 19
Frost the top and sides of the cake with the whipped cream. Garnish with fresh raspberries.
⏱️ 10 min - 20
Refrigerate the cake for at least 30 minutes before serving to allow the layers to set.
⏱️ 30 min