Raspberry chiffon cake
TM6 TM5 TM31

Raspberry chiffon cake

3.2 (6 ratings)

Ingredients

Cake

  • 220 g caster sugar
  • 300 g self-raising flour
  • 200 g grapeseed oil (see Tips)
  • 40 g lemon juice
  • 160 g water
  • 1 tsp natural vanilla extract
  • 7 eggs, separated
  • 1 pinch cream of tartar
  • 1 pinch salt

Raspberry cream

  • 200 - 250 g pouring (whipping) cream
  • 70 g raspberry jam, strained (approx. 100 g before straining - see Tips)
  • fresh raspberries, for decorating
  • edible flowers, for decorating (optional)

Nutrition
per 1 portion
Calories
1824.3 kJ / 434.4 kcal
Protein
7.4 g
Carbohydrates
41 g
Fat
27.3 g
Saturated Fat
7.5 g
Fibre
1.2 g
Sodium
243.2 mg

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