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Lemonade Chiffon Layer Cake




Source of Recipe


Cake Doctor Returns






Recipe Introduction


An elegant cake - lemon flavor - plus the the lightness of a chiffon cake with a ribbon of raspberry filling running through the center.





List of Ingredients



• For the cake:
  
• vegetable oil spray, for misting the pans
  
• flour, for dusting the pans
  
• 5 large egg whites
  
• 1/2 tsp cream of tartar
  
• 1 medium-size lemon
  
• 1 pkg (18.25 oz) plain yellow cake mix
  
• 3 large egg yolks
  
• 3/4 cup water
  
• 1/2 cup vegetable oil
  
• 1/4 cup thawed lemonade concentrate (see Note)
  
• For the lemonade buttercream frosting and raspberry filling:
  
• 8 T (1 stick) butter, at room temperature
  
• 2 T thawed lemonade concentrate
  
• 1 to 2 T water
  
• 3 1/2 to 4 cups confectioners' sugar, sifted
  
• About 1 cup raspberry pie and pastry filling (from one 14 oz can)
  






Instructions



1. Make the cake: Place a rack in the center of the oven and preheat the oven to 325. Lightly mist two 9-inch round cake pans with vegetable oil spray, thend ust them with flour. Shake out the excess flour and set the pans aside.
   
2. Place the egg whites and cream of tartar in a medium-size mixing bowl. Beat with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes. Set the bowl aside.
   
3. Rinse the lemon and pat it dry with paper towels. Grate enough zest to measure 1 tsp. Cut the lemon in half and squeeze the juice into a small bowl; you will have 2 to 3 T.
   
4. Place the cake mix, egg yolks, 3/4 cup of water, oil, 1/4 cup of lemonade concentrate, lemon zest,a nd lemon juice in a large mixing bowl and, using the same beaters used to beat the egg whites (no need to clean them), beat with the electric mixer on low speed until the ingredients are incorporated, 1 minute. Stop the machine and scrape down the size of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended. Turn the beaten egg whites out on top of the cake batter and, using the rubber spatula, fold the whites into the batter until the mixture is light but well combined. Divide the cake batter evenly between the 2 prepared cake pans, smoothing the tops with the rubber spatula. Place the cake pans in the oven side by side.
   
5. Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 25 to 30 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a long, shap knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the cakes are right side up. Let the layers cool completely, 20 minutes longer.
   
6. Meanwhile, make the lemon buttercream frosting. Place the butter in a medium-size bowl and beat with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the 2 T of lemonade concentrate, 1 T of water, and the confectioners' sugar. Beat with the mixer on low speed until the sugar is incorporated, 1 minute. Incresae the mixer speed to medium-high and beat until light and fluffy, 1 minute longer; adding up to 1 T more of water, if necessary.
   
7. To assemble the cake, transfer one layer, right side up, to a serving platter. Spread the top with about 1 cup of the frosting. Spread a layer of the raspberry filling carefully on top of the frosting, using about 1 cup of the filling. Place the second layer of cake, right side up, on top of the first. Frost the top of the cake, then the side, working with smooth, clean strokes.
   






Final Comments


Note: The smallest cans of frozen lemonade concentrate are 6 oz, perfect for this recipe. If you can only find a larger can, return the unused portion to the freezer for making lemonade.