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–+ servings

Raspberry Chiffon Cake

Pretty with little white chocolate stars on top of the cake to wow your guests when served during the Christmas holidays!
Author Ann Low
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 5 -6 servings

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.
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