Lemon Chiffon Cake Laced with Raspberries

Ingredients:

• Lemon cake:
• 1 lemon cake mix (oil and water)
• 4 eggs
• 3/4 cup thawed or fresh raspberries
• Glaze:
• Juice of 2 lemons
• 1 cup powdered sugar
• 1/4 cup cornstarch
• 1 cup water

Directions:

Preheat oven to 350°F.

To make cake:

Prepare cake mix per package instructions but only add two eggs. Separate the other two eggs and discard yolks or save them for another use. Beat the two egg whites until stiffbut not dry. Fold the egg whites into the cake batter.

Spray and flour a bundt cake pan. Pour one-third of the batter into the bundt pan. Bake for 10 minutes. Remove cake from oven and gently place raspberries on top of the batter. Pour remaining batter over the raspberries.

Return to oven and bake according to the package instructions, but test with a toothpick for doneness. Cook's note: If you use frozen berries, it might take up to 15 minutes longer to bake than the directions call for.

Cool cake upright for 10 minutes before removing from pan. Cool completely then glaze.

To make glaze:

Mix lemon juice and powdered sugar in saucepan and cook until sugar is dissolved. Mix cornstarch into cold water and add to lemon mixture stirring constantly with a wisk. Cook until thickened, adjusting sugar and lemon to taste and cornstarch and water for consistency.

Pour or spread cooled mixture over cake and chill until served.

Special equipment: Bundt cake pan.

Serves 10-12

Recipe credit: Betsy Hite of Elegant and Easy Gourmet Catering, Wilton, CA