Raspberry Chiffon Cake 覆盆子戚风蛋糕
Since I had a large bag of frozen raspberries, I decided to share some recipes with raspberries in the next few posts, so that I can use them up quickly. The first recipe was the raspberry panna cotta that I posted two weeks ago, and the second one here is raspberry chiffon cake that is soft, light, and the taste is perfect; a little citrusy and refreshing. It also looks pretty with little white chocolate stars on top of the cake to wow your guests when served during the Christmas holidays!
Raspberry Chiffon Cake
Pretty with little white chocolate stars on top of the cake to wow your guests when served during the Christmas holidays!
Ingredients
- 3 egg yolks - 60g
- 25 g caster sugar
- 40 g corn oil - 50ml
- 1 tsp lemon juice
- lemon zest from 1 lemon
- 75 g raspberry puree
- 1-2 drops of rose pink colouring
- 70 g plain flour
Meringue - 4 egg whites - 160g
- 50 g caster sugar
- 1 tsp cream of tartar
Cook Raspberry puree - 120 g frozen raspberries
- 60 g caster sugar
- Place raspberries and sugar in a small pot and boil at medium heat. Stir constantly for about 5 minutes and mash raspberries with a rubber spatula or a spoon. Then press raspberries through a strainer to extract as much liquid as possible and set aside to cool.
Instructions
- In a large bowl, mix egg yolks, sugar and oil well with a hand whisk. Add raspberry puree, lemon juice and lemon zest, mix well again. Sift in plain flour and mix well.
- Whisk egg whites till frothy, gradually add in the sugar in batches. Continue beating till egg whites are stiff but not dry.
- Add 1/3 of the egg whites into the raspberry mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
- Pour the batter into a 18cm chiffon tube pan and bake in preheated oven 180 deg C for 15 mins, then lower temperature to 160 deg C and bake another 30-35 mins.
- Invert cake immediately on a wire rack to cool completely before unmoulding.
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
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覆盆子戚风蛋糕
材料：
- 3个 鸡蛋黄 （60克）
- 25克 细砂糖
- 40克 玉米油 （50毫升）
- 1茶匙 柠檬汁 + 1粒 柠檬皮屑
- 75克 覆盆子酱
- 1-2滴 分红色素
- 70克 普通面粉
蛋白霜
- 4个 蛋白 （160克）
- 50克 细砂糖
- 1茶匙 塔塔粉
煮覆盆子酱
- 120克 冷冻覆盆子
- 60克 细砂糖
- 将冷冻覆盆子与细砂糖放入小锅中，用中火煮滚。要不停的搅拌约5分钟，用橡皮刮刀或汤匙把覆盆子压碎煮烂即可。然后用滤网过滤掉籽，待凉备用。
做法：
- 把蛋黄和细糖及油混合均匀。加入覆盆子酱，柠檬汁和柠檬皮屑搅拌均匀。筛入面粉，再搅拌均匀即可。
- 蛋白霜 – 用搅拌机把蛋白及塔塔粉打致起泡泡，细砂糖分次加入，打致硬发泡。
- 然后将1/3的蛋白霜拌入面糊里用橡皮刮刀翻拌均匀。倒入剩下的蛋白霜，再翻拌均匀。
- 将面糊倒入18cm烤模里。放进烤箱以摄氏180度烤15分钟，然后将温度调低至160度，再烘烤约30-35分钟即可。
- 蛋糕出炉后，即倒扣致冷却才脱模。
Enjoy!
Hi Ann,
If I would like to bake in a larger chiffon tin, how do i multiply the recipe?
Hi Lydia,
For double recipe, use a 9 inch chiffon pan.
HI Ann,
how do I store the cake? can it be in room temperature for about a week or so?
thank you
Hi Emily, You should keep the cake in the fridge and consume within 3-5 days.
Anno, when the recipe says 60g of egg yolk, is it without the egg shell?
Hi Pearlyn, When my recipe states that 3 egg yolks (60g), that meaning you got to weigh the egg yolk without the white The weight of the egg yolks can be slightly more than 60g because of different sizes.
Hi Ann
I was thinking if there’s another method to prepare the raspberry puree by using a blender instead of cooking it? If it can be done via blender, how do I handle the 60g caster sugar? Do I also blend the sugar with the raspberry? Thks
Hi Suzy, you can blend the raspberries and sugar together and stir it with a spoon until sugar dissolved but the puree is too watery. Is better to cook the raspberries as it will thickened the puree a little after cooking.
I would love to have a bite of this light chiffon cake. Bookmarked and how sweet of you to share the recipe.
Hi.. love the Colour and its fluffy look. Perfect for Xmas! Can I substitute 70g plain flour with 70g cake flour.
Hi Angie, Thank you 🙂 Sure you can use cake flour as it is a superfine flour, better than plain flour.
Thanks Ann 🙂
Love all your recipes and have already tried many such as pandan chiffon and orange chiffon cake. I have received so many compliments that I just can’t stop baking.. 🙂
It looks so airy and beautiful! Have a marvelous holiday season, Ann.
Same to you too, Angie 😀
Hi Ann,
If I would like to bake in a larger chiffon tin, how do i multiply the recipe?
Hi Lydia,
For double recipe, use a 9 inch chiffon pan.
HI Ann,
how do I store the cake? can it be in room temperature for about a week or so?
thank you
Hi Emily, You should keep the cake in the fridge and consume within 3-5 days.
Hi Ann
I was thinking if there’s another method to prepare the raspberry puree by using a blender instead of cooking it? If it can be done via blender, how do I handle the 60g caster sugar? Do I also blend the sugar with the raspberry? Thks
Hi Suzy, you can blend the raspberries and sugar together and stir it with a spoon until sugar dissolved but the puree is too watery. Is better to cook the raspberries as it will thickened the puree a little after cooking.
Anno, when the recipe says 60g of egg yolk, is it without the egg shell?
Hi Pearlyn, When my recipe states that 3 egg yolks (60g), that meaning you got to weigh the egg yolk without the white The weight of the egg yolks can be slightly more than 60g because of different sizes.
Hi.. love the Colour and its fluffy look. Perfect for Xmas! Can I substitute 70g plain flour with 70g cake flour.
Hi Angie, Thank you 🙂 Sure you can use cake flour as it is a superfine flour, better than plain flour.
Thanks Ann 🙂
Love all your recipes and have already tried many such as pandan chiffon and orange chiffon cake. I have received so many compliments that I just can’t stop baking.. 🙂
I would love to have a bite of this light chiffon cake. Bookmarked and how sweet of you to share the recipe.
It looks so airy and beautiful! Have a marvelous holiday season, Ann.
Same to you too, Angie 😀