Raspberry chiffon cake Recipe

Name: Raspberry chiffon cake
Prep time: 55 min
Cook time: 35 min
Total time: 90 min
Yield: 6
Cuisine: Korean
Ingredients: 50g Milk; 25g Vegetable oil; a pinch of Salt; 3 Egg yolks; 20g Sugar; 2g Vanilla extract; 20g Raspberry jam; 80g Cake flour; 2g Baking powder; 1g Baking soda; Red food coloring; Meringue:3 egg whites; 50g sugar; Whipped cream:250g whipping cream; 25g sugar; ; Raspberry jam

by Cooking Tree 2022-10-03

written by Cooking Tree Published: 2022-10-03Last Updated on 2022-09-30

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In Cooking Tree, we’re serving up delicious Raspberry chiffon cake, and we’ll show you how to make it from scratch.

I made fresh chiffon whipped cream cake with fresh raspberries sandwiched on a baked chiffon cake with raspberry jam~

The taste is fragrant after adding raspberry jam, and the cake feels moister.
I put a lot of raspberries in the middle and put blueberries and raspberries on top, so the fruit is chewed every time I eat it, which adds to the texture, and the taste is much fresher.

It’s a raspberry cake, so I tried to decorate it only with raspberries, but I thought it would be prettier if I put it together with blueberries, so I decorated it and it looks good~*^^*

Chiffon cake is very soft, so it is a bit difficult to cut and icing, so I think it would be a little more convenient to finish it with whipped cream without cutting it~

The raspberry jam on the bottom adds color but also makes the taste even better~♡

Enjoy watching~♬~♪

Follow along with the 📝 recipes below👇🏾👇🏾

Raspberry chiffon cake
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Rating: 4.0/5
( 70 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

50g Milk
25g Vegetable oil
a pinch of Salt
3 Egg yolks
20g Sugar
2g Vanilla extract
20g Raspberry jam
80g Cake flour
2g Baking powder
1g Baking soda
Red food coloring

Meringue:

3 egg whites
50g sugar

Whipped cream:

250g whipping cream
25g sugar

Raspberry jam

Instructions

Mix milk, vegetable oil, and salt, mix egg yolk, sugar, and vanilla extract, then add milk mixture little by little and mix.
Sift in the soft flour, baking powder and baking soda and mix, then add a little red food coloring and mix.
Divide the meringue into 3 batches, mix, pan in a mold sprinkled with water, stir with a wooden skewer to remove air bubbles, bake in an oven preheated to 170 degrees for 35 minutes, turn over and cool completely.
Remove the cooled cake from the mold, trim the protruding part of the cake, and cut it in half to prepare.
Put the cake on a rotating plate and apply whipped cream, then put raspberries on top and apply cream.
Put the cake on top, apply cream on the whole, raspberry jam on the bottom, icing, and then decorate with raspberries and blueberries.

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