Lemon Chiffon & Rhubarb Fool Cake
Recipe type: Dessert
Serves: Serves 12
  • 7 large Eggs, separated
  • 1 teaspoon Lemon Juice
  • 1½ cups Sugar, divided
  • 2 cups Cake Flour
  • 2½ teaspoons Baking Powder
  • ¾ teaspoons Salt
  • ½ cup Vegetable Oil
  • ¾ cup Whole Milk
  • 1 teaspoon Vanilla
  • zest of 1 Lemon
  • 4 cups (1 quart) Heavy Whipping Cream
  • 6 medium-sized Rhubarb Stalks, sliced
  • ⅔ cup Sugar, divided
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Rosewater
  2. Preheat the oven to 325 degrees.
  3. Line the bottoms two 8" round baking pans (preferably 3" high - if your pans are only 2" high use 9" round pans) with parchment paper. Do not grease.
  4. Place the egg whites and lemon juice in a large bowl and beat with an electric mixer until foamy. Slowly beat in the ½ cup of sugar, then turn the speed up to high and beat until stiff peaks form.
  5. Set aside.
  6. Place the remaining 1 cup of sugar in a mixing bowl and whisk in the flour, baking powder, and salt.
  7. In another bowl, whisk together the egg yolks, milk, oil, vanilla, and lemon zest until combined.
  8. Add the dry ingredients to the wet ingredients and whisk together until just combined.
  9. Gently add the stiff egg whites to the mixture and very gently fold together until combined, scraping the bottom to make sure the batter and eggs are fully mixed together.
  10. Divide the batter between the two prepared baking pans.
  11. Bake in the preheated oven for 35 minutes. Increase the heat to 350 degrees and bake for another 10 minutes.
  12. Remove and let cool upside down (cakes should not fall out as the sides are not greased).
  13. Once cool, run a sharp knife around the sides of each cake and remove from pan. Peel away the parchment paper on the bottoms of the cakes.
  14. Place one cake layer on a serving dish, top with half of the chilled rhubarb fool, top with the remaining cake layer, then spoon the remaining rhubarb fool on top. Garnish with fruit tree blossoms. Refrigerate until ready to serve.
  16. Place the rhubarb, ½ cup of the sugar, and lemon juice in a saucepan.
  17. Set aside.
  18. Place the cream and remaining sugar in a large mixing bowl. Beat on high speed with an electric mixer until the cream forms stiff peaks. Place in the fridge while you make a rhubarb compote.
  19. Place the pan of rhubarb over medium heat, stirring occasionally until the rhubarb breaks down and the sugar dissolves. Once the rhubarb has broken down into a slightly lumpy, pink sauce, remove from heat and stir in the rosewater. Place in the refrigerator for 1 hour.
  20. Once the sauce is chilled, spoon it into the bowl of cream and gently fold in until the rhubarb is swirled thru the cream.
  21. Use to fill the chiffon cake layers.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2019/06/09/lemon-chiffon-rhubarb-fool-cake/