- Egg whites 180g
- Caster sugar 90g
- Corn flour 10g
- Egg yolk 70g
- Water 20g
- Vegetable oil 60g
- Raspberry sauce 80g
- Lemon juice 10g
- Caster sugar 20g
Plain flour 90g
Make the Raspberry sauce by cooking in a pan 125g of raspberries, a table spoon of sugar, a splash of water and lemon juice. Cook until the raspberries have disintegrated then let cool.
Sift the flour into the egg yolk mixture.
Whisk everything together and ensure no lumps in the mixture.
Meanwhile whisk the egg white in a separate bowl. Gradually adding the sugar then cornflour. Be careful not to over whip the egg white like I did!
Mix a 1/3 of the egg white mixture into the egg yolk mixture. Mix well then add the rest of the egg white.
Once the mixture is well combined, pour into prepared tin. I used a 22cm chiffon cake pan, the originally recipe suggested 20cm pan. it is upto you and how high you’d want your cake to be. the smaller the pan the higher the cake. Tap the pan against the counter top to meke the air bubble surface to the top.
Bake the cake for 40-50mins. Take the cake out, insert a chopstick and ensure that no crumb is stuck to the chopstick
Turn the cake pan upside down and let the cake cool.
Once cool, remove the cake from the pan carefully by running a spatular along the edge and bottom.
Decorate the cake as you wish. You can add fresh whipped cream, buttercream or as I’ve done here by simply adding fruits. Although the cake is delicious all by itself.
I love the pink colour of this cake and it really is so light and fluffy!
So I hope you’ve enjoyed the post and I urge you all to try this cake. It’s a pretty easy cake and doesn’t need many ingredients. I would suggest you experiment as well and try different combinations.