Delight in Aunt Margaret's Raspberry Chiffon Cake
We don't have many family recipes, and the majority of the ones we do are all centered around baking. Seems unusual for a crowd of Italians. While I am not much of a baker or sugar fanatic, this cake is realitively easy and inexpensive to make, as well as light and tempting. My aunt's cake is scrumptious! I hope you enjoy it, and my Aunt Margaret lives on through those satisfied taste buds.
Cake Ingredients:
2 eggs, separated
1 1/2 cups sugar
2 1/4 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup vegetable oil
1 cup milk
1 1/2 teaspoon vanilla
Cool Whip for icing
Raspberry Filling Ingredients:
1 cup fresh raspberries, mashed
1 cup sugar
3 Tablespoons cornstarch
1/2 cup water
DIRECTIONS:
1. Heat oven to 350 degrees. Grease and flour two round layer pans, 8 or 9 1/2".
2. Ina small bowl, beat egg whites until foamy. Beat in 1/2 cup of sugar one Tablespoon at a time. Continue until stiff and glossy to create the meringue.
3. In another larger bowl, mesure remaining sugar, the flour, baking powder, and salt. Add oil, vanilla, and half the milk. Beat one minute on high speed, scraping bowl constantly. Add remaining milk and the egg yolks. Beat one minute.
4. Fold in meringue. Pour into pan(s).
5. Bake rounds 30-35 minutes oruntil wooden pcik comes out clear. Cool completely.
6. For the filling, heat and stir all ingredients until gel-like. Cool completely, and spread over one layer of cake, topping with the second cake.
7. Frost with Cool Whip. (I find generous amounts are best. One regular container is plenty.)
ENJOY!