Sunday, July 17, 2011

Raspberry Marble Chiffon

Loves the sweet raspberry flavour realeasing when slicing the cake!! As raspberries are very 'seedy' fruits, I puree the fruits and sieved the seeds away though the recipe book did not mention this step. This give a smoother texture to the cake with chunks of fresh raspberries here and there :D

  • 120gm fresh raspberries
  • 4 egg yolks
  • 30gm sugar
  • 60gm corn oil
  • 1/4 tsp salt
  • 100gm cake flour
  • 1/2 tsp baking powder
  • 5 egg whites
  • 1/4 tsp cream of tartar
  • 80gm sugar
  1. Blend 50gm raspberries till fine. Sieve thoroughly to get 30gm puree. Discard seeds. Using a pair of scissors, cut remaining raspberries into small cubes. Set aside.
  2. Beat egg yolks with 30gm sugar till dissolves. Stir in oil & salt.
  3. Sift over flour & baking powder and mix till smooth batter formed.
  4. In a clean dry bowl, beat egg whites & cream of tartar on high speed till foamy. Gradually beat in sugar till stiff peak formed.
  5. Fold in 1/3 of the meringue into the yolk batter. Mix evenly. Add in the remaining meringue and fold till combined.
  6. Take 200gm of the above batter, fold in raspberries puree & 1/2 of raspberries cube.
  7. Add remaining raspberries cube in the plain batter.
  8. Scoop the 2 batters alternatively into a 22cm ungreased tube pan. Bake in preheated oven at 180 deg cel for 35-40mins.
  9. Remove from oven and immediately invert to cool completely before unmoulding.

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