Raspberry Chiffon Cake Recipe 465

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RASPBERRY CHIFFON CAKE RECIPE - (4.6/5)



Raspberry Chiffon Cake Recipe - (4.6/5) image

Provided by cecelia26_

Number Of Ingredients 14

2 cups All-purpose Flour
1 1/2 cups White Sugar
2 teaspoons Baking Powder
1/8 teaspoon Salt
1 small pkg. Raspberry Gelatin (Jell-O)
1/2 cup Vegetable Oil
8 Large Eggland's Best Eggs, separated
1 cup Cold Water
1 tablespoon Raspberry Extract
1/2 teaspoon Cream of Tartar
ICING---
1 quart Heavy Whipping Cream
1 cup Powdered Sugar*
1 teaspoon Raspberry Extract

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.

RASPBERRY CHIFFON PIE II



Raspberry Chiffon Pie II image

Fluffy, creamy, and tart, this is a wonderful and unusual pie.

Provided by Carol

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Time 2h50m

Yield 8

Number Of Ingredients 12

1 (9 inch) prepared graham cracker crust
3 cups raspberries
⅔ cup water
1 (.25 ounce) package unflavored gelatin
¼ cup cold water
3 egg yolks, beaten
⅔ cup white sugar
3 egg whites
¼ teaspoon cream of tartar
⅓ cup white sugar
½ cup heavy whipping cream
¼ cup fresh raspberries

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.

Nutrition Facts : Calories 331.1 calories, Carbohydrate 48.7 g, Cholesterol 97.2 mg, Fat 14 g, Fiber 3.8 g, Protein 5 g, SaturatedFat 5.4 g, Sodium 181.9 mg, Sugar 37.6 g

EASY RASPBERRY CREAM CHEESE CHIFFON PIE



Easy Raspberry Cream Cheese Chiffon Pie image

Light and Berry creamy! Cook time is chill time. This is a great filler for a trifle layering with chocolate or vanilla cake and a layer of whipped cream and or berries.

Provided by Rita1652

Categories     Pie

Time 2h15m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 7

1 pie crust
10 ounces raspberry preserves
2 cups heavy cream
6 ounces cream cheese, softened
1 teaspoon almond extract
1 teaspoon vanilla extract
fresh raspberry (to garnish)

Steps:

  • Preheat oven to 375.
  • Roll out pastry to 11" circle; line 9" pie plate.
  • Trim and flute edges; prick bottom and sides with fork.
  • Bake 15 minutes, until golden brown.
  • Cool completely on wire rack.
  • Beat cream in small bowl on High until stiff peaks form; set aside.
  • Combine cream cheese almond and vanilla in medium bowl; beat until light and fluffy.
  • Blend in fruit spread, scraping sides of bowl frequently.
  • Reserve 1/2 c of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain.
  • Spread evenly into cooled pie crust.
  • Chill at least 2 hours to overnight.
  • Just before serving, spoon reserved whipped cream around edge of pie.
  • Garnish with raspberries.

Nutrition Facts : Calories 499, Fat 36.8, SaturatedFat 19.7, Cholesterol 104.9, Sodium 219.9, Carbohydrate 38.7, Fiber 1.2, Sugar 19.1, Protein 4

RASPBERRY CHIFFON PIE I



Raspberry Chiffon Pie I image

A lovely pie to serve in the summer.

Provided by Carol

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Yield 8

Number Of Ingredients 11

1 ½ (.25 ounce) packages unflavored gelatin
¼ cup cold water
4 egg yolks, beaten
1 tablespoon lemon juice
½ cup white sugar
1 cup fresh raspberries, crushed
4 egg whites
¼ cup white sugar
⅛ teaspoon salt
¾ cup heavy whipping cream, whipped
1 (9 inch) vanilla wafer crust

Steps:

  • Soften gelatin in cold water.
  • Combine egg yolks, 1/2 cup sugar, and lemon juice in a saucepan. Cook until mixture coats a spoon. Stir in gelatin, and then mix in crushed raspberries. Chill until partially set.
  • Beat egg whites until stiff with 1/4 cup sugar and salt. Fold whipped cream and egg whites into raspberry mixture. Pour filling into chilled pie crust, and chill 3 to 4 hours.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 32.5 g, Cholesterol 126.4 mg, Fat 14.4 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 5 g, Sodium 188.2 mg, Sugar 21.3 g

STRAWBERRY CHIFFON CAKE



Strawberry Chiffon Cake image

This light and luscious cake, along with fresh strawberries, is a "berry good" dessert to serve at a church ice cream social.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11

1 cup all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
3 large eggs, separated
1/3 cup orange juice
1/4 teaspoon cream of tartar
1-1/2 to 2 quarts fresh strawberries, sliced
Vanilla ice cream
Whipped cream

Steps:

  • Sift together flour, sugar, baking powder and salt. Place in a large bowl and make a well in the center. Add oil, egg yolks and orange juice; beat with a spoon until smooth. , In a bowl, beat egg whites and cream of tartar until stiff. Gradually add batter, folding gently until blended. Pour into an ungreased 9x5-in. loaf pan. Bake at 325° for 50-55 minutes. Invert immediately on wire rack, but keep in pan. When cool, remove cake from pan and slice into 12 pieces. Top each slice with berries, ice cream and whipped cream.

Nutrition Facts :

RASPBERRY-LEMON CHIFFON DESSERT



Raspberry-Lemon Chiffon Dessert image

Make a dessert that's simple yet delicious with Raspberry-Lemon Chiffon Dessert. This lemon chiffon dessert is made with two cups of raspberries.

Provided by My Food and Family

Categories     Summer 2018

Time 4h50m

Yield 16 servings

Number Of Ingredients 7

2 cups boiling water
2 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin
1 cup cold water
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 pkg. (10 oz.) prepared angel food cake, cut into 3/4-inch cubes
2 cups raspberries, divided
1 lemon

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.

Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 12 g, Protein 2 g

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