Raspberry Chiffon Cake


Raspberry Puree:

120g frozen raspberry

60g caster sugar

Egg Yolk Batter:

5 egg yolks

40g caster sugar

78g raspberry puree

2 tsp lemon juice

85ml canola oil

120g cake flour

A drop of rose pink food colouring


5 egg whites

85g caster sugar

1 tsp cream of tartar

Preparation Instructions:

  1. Raspberry puree – Place raspberries and caster sugar in a saucepan and boil at medium heat. Stir constantly for about 5 minutes and mash raspberries with a wooden spoon. Then press raspberries through a strainer to extract as much liquid ad possible ad set aside to cool.
  2. Preheat oven at 170C.
  3. In a mixing bowl, add in egg yolks and caster sugar. Whisk until frothy.
  4. Add in raspberry puree, lemon juice and a drop of rose pink food colouring. Whisk to combine.
  5. Add in canola oil. Whisk to combine.
  6. Add in cake flour. Whisk to combine. Set aside.
  7. Beat egg whites with an electric mixer until bubbles form. Add in cream of tartar. Beat until combine. Mix in 1/3 of caster sugar at a time, and beat well between additions. Continue to beat until stiff peaks form.
  8. Spoon out 1/3 of the beaten egg whites and mix into the egg yolk batter.
  9. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
  10. Pour batter into a 20cm chiffon cake pan. Level the surface with a spatula.
  11. Bake in preheated oven at 170C for 45 minutes.

12. Remove cake from the oven, invert the pan immediately. Allow to cool completely.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.