Lemon Basil Chiffon with Lemon Mascarpone Frosting and Red Black Raspberries
Ingredients
- Lemon-Basil Chiffon Cake
- 1 cup Cake Flour
- 1 teaspoon Baking Powder
- 1/2 cup sugar
- 1/4 cup coconut oil
- 1 teaspoon lemon zest
- 2 large eggs, separated
- 1/4 cup water
- 1 teaspoon fresh basil, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1/2 cup basil leaves, for garnish
- 1 bunch edible flowers, for garnish
- 1 cup fresh berries, for garnish
- Lemon Mascarpone Frosting
- 2 cups mascarpone cheese
- 1/3 cup sugar
- 2 tablespoons fresh lemon juice
Instructions
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