In Cooking Tree, we’re serving up delicious Raspberry chiffon cake, and we’ll show you how to make it from scratch.
– 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
1. Mix milk, vegetable oil, and salt, mix egg yolk, sugar, and vanilla extract, then add milk mixture little by little and mix. 2. Sift in the soft flour, baking powder and baking soda and mix, then add a little red food coloring and mix. 3. 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.
4. Put the cake on a rotating plate and apply whipped cream, then put raspberries on top and apply cream. 5. Put the cake on top, apply cream on the whole, raspberry jam on the bottom, icing, and then decorate with raspberries and blueberries.
5. Cool, cut off the top, cut into 3 pieces, and cut into 15cm molds to prepare. 6. Add the cut strawberries to the whipped cream and mix. 7. Put a sheet on the wheel, sprinkle syrup, apply cream, and put another sheet on top. Repeat once more and apply the cream to the top and sides. 8. Decorate with strawberries.