As the heat rises, I’m taking a break from pie making and turning to something with a much lighter texture—chiffon cake. The airiness of this cake seems fitting as we approach the official beginning of summer.
Chiffon cake, much like its cousin, angel food cake, relies on the lift provided by whipped eggs. Angel food is just egg whites, while chiffon is both whipped yolks and whites. With the yolks and the addition of a neutral oil, chiffon has a richness of a yellow cake but the lightness of angel food. It’s the best of both worlds.
In this rendition of chiffon, I combine raspberry and lychee to create a delicate floral flavor profile to compliment the lightness of the texture. Each bite of this cake will remind you of a summer breeze wafting over your face, refreshingly warm and delightfully comfortable.
Raspberry Lychee Chiffon Cake
- 5 large eggs, separated
- 1 teaspoon cream of tartar
- 1-1/2 cups (10-1/2 cups) granulated sugar
- 1-1/3 cups (5-3/8 ounces) cake flour
- 3 tablespoons freeze-dry raspberry powder
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup water
- 1/4 cup vegetable oil
- 1/4 cup coconut oil
- 1 tablespoon pure vanilla extract
- 3-1/2 silver gelatin sheets
- 1 cup heavy cream
- 1/2 teaspoon unflavored gelatin
- 1 tablespoons raspberry liqueur
- 2 cups heavy cream, chilled
- 3 tablespoons seedless raspberry jam
- 1-2 cups fresh raspberries