Raspberry Chiffon Cake Recipe 465

Steps:

• In a medium saucepan, combine 3 cups raspberries and 2/3 cup water. Simmer over low heat until raspberries are soft. Press mixture through a sieve or strainer to remove seeds and obtain raspberry pulp.
• Place gelatin and 1/4 cup cold water in a small bowl. Set aside and allow gelatin to soften.
• In a medium saucepan, whisk together raspberry pulp, egg yolks, and 2/3 cup sugar. Bring to a full boil, stirring constantly. Remove from heat.
• Add gelatin to raspberry mixture and stir until dissolved. Place pan in a cold water bath to cool completely.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar. Add 1/3 cup sugar a little at a time, beating constantly until whites are stiff and glossy.
• In a separate mixing bowl, whip cream until stiff. Gently fold together with cooled raspberry mixture and meringue. Spoon mixture into graham cracker crust. Chill at least 2 hours before serving. Garnish with whole raspberries.

Steps:

• Preheat oven to 325 degrees. Into a large mixing bowl, sift together the flour, 1 cups of the sugar, the cocoa powder, baking powder, baking soda, and salt. Make a well in the center and add the oil, Kahlua and vanilla. Do not mix. In another bowl, beat the egg whites and cream of tartar until white and foamy. Slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form. Do not overbeat. Mix 1/4 of the egg whites until well incorporated into the flour mixture. Gently fold in the remaining egg whites using a rubber spatula. Spray a 9-inch tube pan with nonstick cooking spray, or brush the inside with oil. Dust with flour and tap out the excess. Pour the batter into the prepared pan. Bang the mold on the counter to remove any air bubbles. Bake for 55 minutes, or until the top feels springy, or until a cake tester inserted into the center comes out clean. Cool the cake upright on a wire rack for 1 hour. Loosen the sides with a small, thin knife. Remove the cake from the pan and allow it to cool. Wrap airtight, or serve immediately with a light sifting of confectioners sugar accompanied by the Port Wine and Raspberry Sauce.
• In a food processor, blend all the ingredients until very smooth. Strain, if necessary.

Steps:

• Adjust rack to lower middle of the oven. Preheat oven to 325°. 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). Pour batter into a 10" tube pan. 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. Note: You can adjust the amount of sugar for desired sweetness.

Steps:

• Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
• Beat gelatin with mixer on high speed 2 min. or until foamy. Add COOL WHIP; beat on low speed just until blended. Stir in cake cubes along with 1-1/2 cups of the raspberries.
• Spoon into 9-inch springform pan.
• Refrigerate 3 hours or until firm. Run knife around rim of pan to loosen dessert. Remove rim.
• Use sharp knife to cut thick pieces of peel off lemon. Discard peeled lemon or reserve for another use. Twist lemon peel pieces, then place on top of dessert along with the remaining raspberries just before serving.

Steps:

• Heat oven to 350°F. In large bowl, mix flour, baking powder, salt and 1/2 cup of the granulated sugar until blended. Add oil, egg yolks, pureed strawberries and food color. Beat with electric mixer on medium speed about 2 minutes or until blended; set aside.
• Wash and dry beaters. In medium bowl, beat egg whites and cream of tartar with electric mixer on medium speed about 1 minute 30 seconds or until soft peaks form. Gradually add the remaining 3/4 cup granulated sugar. Beat until stiff peaks form. Fold one-third of the egg white mixture into the egg yolk batter gently but thoroughly. Fold in remaining egg white mixture. Pour into ungreased 10-inch angel food (tube) cake pan. Tap pan on counter to remove air bubbles.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heatproof bottle or funnel. Let hang about 2 hours or until cake is completely cool.
• Meanwhile, in 1-quart saucepan, heat rhubarb, lemon peel, 1/4 cup granulated sugar and the water to boiling over medium heat. Reduce heat to medium-low; simmer until soft and cooked through, about 3 minutes. Remove from heat; set aside to cool, about 30 minutes. Stir in quartered strawberries.
• In medium bowl, beat 1/2 cup of the whipping cream and 1 tablespoon of the powdered sugar until stiff peaks form. Fold in 1/2 cup of the cooled strawberry-rhubarb mixture. Reserve remaining mixture for top of cake.
• Place cake top side down on serving platter. Cut 1-inch layer off top of cake; set aside. Cut tunnel into cake 1 inch deep and 1 inch wide; discard tunnel scraps. Fill tunnel with strawberry-rhubarb cream mixture. Replace top of cake.
• To make glaze, stir together remaining 1/2 cup whipping cream and remaining powdered sugar (almost 1 1/2 cups) in medium bowl until smooth. Spoon glaze over top of cake, letting it run down side. Top with reserved strawberry-rhubarb mixture just before serving.

Steps:

• In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool. , For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired.

Steps:

• Make the cake: Preheat oven to 325 degrees. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture.
• Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
• Transfer batter to tube pan. Bake until top of cake springs back when touched, 52 to 55 minutes. Let cool upside down (over a bottle or on tube-pan feet) 1 hour.
• Make the berries and cream: While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour. Just before assembling, beat cream and confectioners' sugar until medium peaks form.
• Slide a paring knife around edges of tube and side of pan; release cake. Cut cake horizontally into 3 layers with a serrated knife. Transfer bottom layer to a cake plate or platter. Spread with half the berries, and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer. Refrigerate cake 1 hour. Sprinkle with confectioners' sugar, and serve with berries.