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Raspberry chiffon cake

Raspberry chiffon cake
4.1 17 ratings
Prep. 25 min
Total 5 h 15 min
12 portions
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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

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Also featured in

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Australia and New Zealand

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