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

Ingredient

• 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

Method

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.