Raspberry chiffon cake

Raspberry chiffon cake

4.1 18 ratings

Prep. 25 min

Total 5 h 15 min

12 portions

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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Australia and New Zealand

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