Raspberry chiffon cake

Raspberry chiffon cake

4.1 17 rating

Prep. 25 min

Total 5 h 15 min

12 portions

Ingredients

Cake

eggs
7
self-raising flour
300 g
grapeseed oil (see Tips)
200 g
lemon juice
40 g
natural vanilla extract
1 tsp
water
160 g
caster sugar
220 g
cream of tartar
1 pinch
salt
1 pinch

Raspberry cream

pouring (whipping) cream (see Tips)
200 - 250 g
raspberry jam strained (approx. 100 g before straining - see Tips)
70 g
fresh raspberries for decorating
edible flowers for decorating (optional)

Difficulty

medium

Nutrition per 1 portion

Sodium 243.2 mg

Protein 7.4 g

Calories 1824.3 kJ / 434.4 kcal

Fat 27.3 g

Fibre 1.2 g

Saturated Fat 7.5 g

Carbohydrates 41 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Barbecue 102 Recipes
Australia and New Zealand

You might also like...

Whole orange cake with spiced syrup

2 h 20 min

Pandan chiffon cake

5 h 15 min

Almond shortbread biscuits

2 h 10 min

Pork and coriander steamed dumplings (shumai)

1 h

Apple shortcake

1 h 50 min

Date and nut loaf

1 h 20 min

Gin and tonic drizzle cake

1 h

Kaya (coconut jam)

1 h 10 min

Pineapple buns

9 h 50 min

Kasutera (Castella) Honey Cake

1 h 45 min

Egg Tarts

50 min

Coconut butter cake

1 h