Raspberry Chiffon cake
Raspberries Chiffon Cake from Frozen Raspberries There are no such thing as a must have raspberries chiffon cake recipe or a orange chiffon cake recipe. To me, so long as you master 1 chiffon cake recipe, I will use it to experiment on different flavors. I can say, I am a experimental baker. I love to play with one recipe I master. I will start using whatever resource at home to bake a new kind of cakes. I started with a Pandan Chiffon Cake. A recipe given by my friend. Then I did an error, a good error, this error gave me a more softer texture Chiffon. From there, I started to play with tea, juices, other kinds of flour etc. Raspberries has a lot of seeds. So it is always better to blend them, sieve the seeds off and use the raspberries juice only. We need to bake at low temperature to get a well raised cake . A Ingredients 150g plain flour 50g corn flour 1.5 tsp baking powder 170ml Raspberry puree (sieve off seeds) 50ml corn oil 5 egg yolks B Ingredients 8 egg