RASPBERRY CHIFFON CAKE RECIPE - (4.6/5)
Provided by cecelia26_
Number Of Ingredients 14
Steps:
- Adjust rack to lower middle of the oven. Preheat oven to 325°. Measure flour, sugar, baking powder, salt and gelatin into a deep mixing bowl. Mix thoroughly. Make a well and add oil, egg yolks, water and raspberry extract in order given. Don't beat yet. In a large mixing bowl, beat egg whites and cream of tartar until stiff peaks form. Now beat egg yolk batter until smooth and light, then pour over egg whites. Fold in with a rubber spatula (try not to stir, using only a folding technique until well combined). Pour batter into a 10" tube pan. Bake for 55 - 60 minutes, or until done (it will feel solid when tapped and a pick should come out clean or with a few moist crumbs). Cover loosely with foil should the top darken. Remove from oven and hang upside down on a bottle until cool-about 1 ½ hrs. To make the icing, place icing ingredients in a chilled deep mixing bowl and beat with chilled beaters until smooth peaks form. Brush crumbs from cake, spread on a smooth coating layer and refrigerate along with the bowl of whipped cream. After ten minutes, frost top and sides of cake. Place some whipped cream in a zip-top bag, clip off the corner (or use a pastry bag and tip) and pipe around the bottom, top edge and hole edge. Garnish with fresh raspberries, if available and mint leaves. Keep refrigerated. Note: You can adjust the amount of sugar for desired sweetness.
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Md Ilias
i@gmail.comThis cake is a waste of time and ingredients. It's not worth the effort.
Seemab Bashir
b95@hotmail.co.ukI followed the recipe exactly, but my cake didn't turn out right. It was too dense and didn't have much flavor.
Christopher Norvick
christopher.n96@hotmail.comThe cake was a bit dry, but the raspberry filling helped to make up for it. Overall, it was a good cake, but not the best I've ever had.
Sabir Jalalzai
s_j94@gmail.comThis cake was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar next time.
Asuka Chan
c_a@aol.comI'm not a huge fan of chiffon cakes, but this one changed my mind. It was so light and fluffy, and the raspberry flavor was amazing.
Md Abusaied
abusaied.md11@gmail.comThis cake is perfect for any occasion. It's light and airy, and the raspberry filling adds a touch of sweetness and tartness.
Namakula Fatumah
namakulafatumah65@yahoo.comThe raspberry chiffon cake was a big hit at my daughter's birthday party. It was so pretty and tasted even better than it looked.
I AM APOURBO
a_i74@yahoo.comI love how easy this recipe is to follow. Even a beginner baker can make this cake and it will turn out perfect.
Prema Biswas
b.prema@hotmail.frThis cake was a bit more challenging to make than I expected, but it was worth the effort. The end result was a stunning and delicious cake that wowed my guests.
Beddii Malik
malik32@gmail.comI followed the recipe exactly and the cake turned out beautifully. It was so moist and flavorful, and the raspberry filling was the perfect finishing touch.
Raju Rajpoot
r_r@hotmail.comThis raspberry chiffon cake was a delight! The texture was light and fluffy, and the raspberry flavor was perfectly balanced. It was a hit with my family and friends, and I will definitely be making it again.