Lemon Chiffon Cake with Whipped Cream and Blackberry Glaze

by Tommy Burkhammer

Say “Happy Birthday PSC” with this light and sweet lemon chiffon cake. Chiffon cake was the most popular birthday cake option in 1948, which is the year PSC (PJC at the time ) was founded. We’ve also included a recipe for a whipped cream topping and a blackberry glaze. Blackberries grow wild in northwest Florida; you may even have some in your backyard now! Join us in celebrating 77 years of PSC!

Lemon Chiffon Cake Ingredients – 

• 7 large eggs, separated
• 2 cups all-purpose flour
• 1 ½ cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• ¾ cup water
• ½ cup canola oil
• 5 teaspoons lemon zest
• 2 teaspoons vanilla extract
• ½ teaspoon lemon extract
• ½ teaspoon cream of tartar

Directions – 

1. Separate egg yolks from egg whites. Set egg whites apart in a large bowl at room temperature for 30 minutes. Preheat the oven to 325°.
2. Sift together flour, sugar, salt, and baking powder twice, place in a separate large bowl. Whisk egg yolks, water, oil, lemon zest, vanilla and lemon extracts together until smooth. Add to flour mixture; mix until well blended.
3. Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff but not dry peaks form. When you remove the beaters and the whites stay upright, they are ready. Fold a fourth of the whites into the batter until uniform in color, then fold in the rest of the egg whites until uniform in color.
4. Gently spoon batter into an ungreased 10-inch tube (angel food) pan. Cut through the batter with a knife to remove air pockets. Put your oven rack as low as possible and bake on that rack for 50-55 minutes or until a knife is inserted and comes out cleanly. 
5. Immediately invert the pan and cool upside down for about 1 hour or until cool to the touch.

Whipped Cream Ingredients –

• 2 cups heavy whipping cream
• 1 cup powdered sugar
• 2 teaspoons vanilla extract

Directions –

1. Using a handheld or electric mixer with a whisk attachment, beat the heavy whipping cream until soft peaks begin to form
2. Add the powdered sugar and vanilla extract, and continue beating until stiff peaks form. Use or refrigerate immediately.

Blackberry Glaze Ingredients – 

• 1 ¼ cup blackberries
• 1 teaspoon lemon zest
• 3 tablespoons sugar
• 1 tablespoon lemon juice
• ½ tablespoon cornstarch
• ¼ cup warm water

Directions – 

1. Add blackberries, lemon zest, lemon juice, and sugar into a small saucepan.
2. Heat ingredients over medium heat and bring to a simmer.
3. Once the blackberries have broken down, add lemon juice or sugar to taste (optional.)
4. Strain the liquids through a fine mesh strainer and throw away the solids.
5. Mix your warm water and cornstarch in a small, separate container.
6. While stirring constantly, add the cornstarch mixture to the blackberry juice.
7. Add the mixture back to the saucepan on low heat, stir often until the juice thickens. 5-10 minutes, the longer it’s on the heat, the thicker it will become.
8. Transfer to a jar or other heat-safe container, serve warm or cooled. If not using immediately, refrigerate.