Raspberry Chiffon Cake

Ingredients:

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

Meringue:

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.

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