RASPBERRY CHIFFON CAKE RECIPE - (4.6/5)
Provided by cecelia26_
Number Of Ingredients 14
Steps:
- Adjust rack to lower middle of the oven. Preheat oven to 325°. Measure flour, sugar, baking powder, salt and gelatin into a deep mixing bowl. Mix thoroughly. Make a well and add oil, egg yolks, water and raspberry extract in order given. Don't beat yet. In a large mixing bowl, beat egg whites and cream of tartar until stiff peaks form. Now beat egg yolk batter until smooth and light, then pour over egg whites. Fold in with a rubber spatula (try not to stir, using only a folding technique until well combined). Pour batter into a 10" tube pan. Bake for 55 - 60 minutes, or until done (it will feel solid when tapped and a pick should come out clean or with a few moist crumbs). Cover loosely with foil should the top darken. Remove from oven and hang upside down on a bottle until cool-about 1 ½ hrs. To make the icing, place icing ingredients in a chilled deep mixing bowl and beat with chilled beaters until smooth peaks form. Brush crumbs from cake, spread on a smooth coating layer and refrigerate along with the bowl of whipped cream. After ten minutes, frost top and sides of cake. Place some whipped cream in a zip-top bag, clip off the corner (or use a pastry bag and tip) and pipe around the bottom, top edge and hole edge. Garnish with fresh raspberries, if available and mint leaves. Keep refrigerated. Note: You can adjust the amount of sugar for desired sweetness.
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manfred mendez
[email protected]This cake is the perfect balance of sweetness and tartness. I can't wait to make it again!
Niamul Pinto
[email protected]5 stars! This cake is a must-try.
Md Mohsin
[email protected]I highly recommend this recipe. It's easy to follow and the results are amazing.
Ermias Mekasha
[email protected]This cake is a keeper! I've already made it twice and it's become a family favorite.
Aakashanita Karki
[email protected]This cake is perfect for any occasion. I've made it for birthdays, holidays, and even just a weekend treat.
Ali Akbar Chachar
[email protected]I love how versatile this recipe is. I've tried it with different berries and fruits, and it always turns out great.
Rebecca John
[email protected]This cake was a bit more work than I expected, but it was totally worth it. The end result was a beautiful and delicious cake that everyone loved.
Aila Buqi
[email protected]I'm not usually a fan of chiffon cakes, but this recipe changed my mind. The texture was so light and fluffy, and the raspberry flavor was divine.
Shajahan Shame
[email protected]This cake is simply stunning! I made it for a special occasion and it was a showstopper. The presentation was just as impressive as the taste.
Chamod Nirmal
[email protected]I was a bit skeptical about using egg whites only, but the cake turned out so light and airy! It's definitely a new favorite recipe.
donique currie
[email protected]This cake was a breeze to make and turned out so impressive. I love that it's not too sweet, so the raspberry flavor really takes center stage.
basanta Kc
[email protected]I've tried many chiffon cakes before, but this raspberry version takes the cake! The vibrant color and delicate flavor of the raspberries really shine through. It's a perfect summer dessert.
Timtaoucine Nadhir
[email protected]This raspberry chiffon cake was a delightful treat! The light and fluffy texture of the cake paired perfectly with the tangy sweetness of the raspberries. It was a hit with my family and friends.