Raspberry Filled Chiffon Cake

Vanilla chiffon cake, raspberry filling, pastry cream, and whipped cream all culminate in this ultimate summer dessert.

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Raspberry Filled Chiffon Cake

Yields:  One 2-layer cake

Total Time:  3 hours (includes making the raspberry filling, pastry cream, and chiffon cake)

Prep Time:  20 min

 

Whipped Cream Ingredients

  • 12 oz. heavy whipping cream
  • 3 tsp. granulated sugar
  • 1 tsp. vanilla extract

 

Cake Ingredients

  • 2 9-inch round vanilla chiffon cakes
  • 9 oz. pastry cream
  • 6 oz. raspberry filling
  • 6 oz. raspberries for garnish

 

Directions

  1. Make the whipped cream by placing the heavy whipping cream, granulated sugar, and vanilla extract in a large bowl.  Whip until stiff peaks form.
  2. Place one layer of cake on cake stand or plate.
  3. Spread a thin layer of pastry cream on the first layer (2 oz.).
  4. Place 3 oz. pastry cream in the corner of a gallon plastic storage bag.  Snip the end with scissors and pipe a border around the edge of the first layer.
  5. Fill the inside of the border with the raspberry filling.
  6. Take 4 oz. whipped cream and fold into the remaining 4 oz. of pastry cream.  Spread on top of raspberry filling.
  7. Place the second cake layer on top and frost with the remaining whipped cream.  Garnish with fresh raspberries.

I thought I’d finish out the summer season with this cake, which pays homage to the Swedish Princess Cake.  I first saw this cake on the Great British Baking Show and immediately fell in love with it.  This version features chiffon cake and uses a whipped cream topping instead of fondant.

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The ingredients include: whipped cream, pastry cream, raspberry filling, and vanilla chiffon cake.

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I made the whipped cream by beating together heavy whipping cream, granulated sugar, and vanilla extract until stiff peaks formed.

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The recipes for the remaining ingredients can be found on my blog – pastry cream, raspberry filling, vanilla chiffon cake.

In order to catch any drippings from the cake, I like to place sheets of parchment paper underneath – these can be removed later for easy cleanup.

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Place one layer of cake on your cake stand or plate of choice.  (Please ignore the large gouge on my first layer – I dropped a jar in the middle of the cake lol)

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Spread a thin layer of pastry cream on top of the first layer.

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This will act as a barrier between the cake and the filling.

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Place additional pastry cream in a gallon plastic storage bag.  Squeeze the cream into the corner and snip the end of the bag with scissors.

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Use this to pipe a border around the edge of the first layer.  This border will help contain the raspberry filling.

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Fill the inside of this border with raspberry filling.

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Take 4 oz. of the whipped cream and fold into the remaining pastry cream.

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Spread this on top of the raspberry filling.

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Isn’t it pretty?!

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Place the second layer of cake on top.

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Then frost the cake with the remaining whipped cream (you probably won’t use all of it).

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I like to use an offset spatula to spread out the whipped cream.

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As the whipped cream spreads out, it will fall around the edges.

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Use the offset spatula to smooth out the sides and remove any access whipped cream.

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Then gently pull out the parchment paper to remove the mess – magic!

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Garnish the cake as desired – I like to use fresh raspberries.  This time I just piled a bunch in the middle.

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Or kinda in the middle… haha.

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This cake is surely one of my favorites.  Store covered in the refrigerator… it will keep for around 4 days.  Since the chiffon cake is oil based, it will stay soft even when chilled.

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And there you have it!  A princess inspired chiffon cake – perfect for ringing out the summer season.

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2 Comments Add yours

  1. auntsue says:

    It looks very delicious!!! Can’t wait to try this recipe…Thanks! :))

    Liked by 1 person

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