Raspberry Chiffon Cake 覆盆子戚风蛋糕
Since I had a large bag of frozen raspberries, I decided to share some recipes with raspberries in the next few posts, so that I can use them up quickly. The first recipe was the raspberry panna cotta that I posted two weeks ago, and the second one here is raspberry chiffon cake that is soft, light, and the taste is perfect; a little citrusy and refreshing. It also looks pretty with little white chocolate stars on top of the cake to wow your guests when served during the Christmas holidays!
- 3 egg yolks (60g)
- 25g caster sugar
- 40g corn oil (50ml)
- 1 tsp lemon juice
- lemon zest from 1 lemon
- 75g raspberry puree
- 1-2 drops of rose pink colouring
- 70g plain flour
Meringue
- 4 egg whites (160g)
- 50g caster sugar
- 1 tsp cream of tartar
Cook Raspberry puree
- 120g frozen raspberries
- 60g caster sugar
- Place raspberries and sugar in a small pot and boil at medium heat. Stir constantly for about 5 minutes and mash raspberries with a rubber spatula or a spoon. Then press raspberries through a strainer to extract as much liquid as possible and set aside to cool.
- In a large bowl, mix egg yolks, sugar and oil well with a hand whisk. Add raspberry puree, lemon juice and lemon zest, mix well again. Sift in plain flour and mix well.
- Whisk egg whites till frothy, gradually add in the sugar in batches. Continue beating till egg whites are stiff but not dry.
- Add ⅓ of the egg whites into the raspberry mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
- Pour the batter into a 18cm chiffon tube pan and bake in preheated oven 180 deg C for 15 mins, then lower temperature to 160 deg C and bake another 30-35 mins.
- Invert cake immediately on a wire rack to cool completely before unmoulding.
覆盆子戚风蛋糕
材料：
- 3个 鸡蛋黄 （60克）
- 25克 细砂糖
- 40克 玉米油 （50毫升）
- 1茶匙 柠檬汁 + 1粒 柠檬皮屑
- 75克 覆盆子酱
- 1-2滴 分红色素
- 70克 普通面粉
蛋白霜
- 4个 蛋白 （160克）
- 50克 细砂糖
- 1茶匙 塔塔粉
煮覆盆子酱
- 120克 冷冻覆盆子
- 60克 细砂糖
- 将冷冻覆盆子与细砂糖放入小锅中，用中火煮滚。要不停的搅拌约5分钟，用橡皮刮刀或汤匙把覆盆子压碎煮烂即可。然后用滤网过滤掉籽，待凉备用。
做法：
- 把蛋黄和细糖及油混合均匀。加入覆盆子酱，柠檬汁和柠檬皮屑搅拌均匀。筛入面粉，再搅拌均匀即可。
- 蛋白霜 – 用搅拌机把蛋白及塔塔粉打致起泡泡，细砂糖分次加入，打致硬发泡。
- 然后将1/3的蛋白霜拌入面糊里用橡皮刮刀翻拌均匀。然后倒入剩下的蛋白霜，再翻拌均匀即可。
- 将面糊倒入17cm烤模里。放进烤箱以摄氏180度烤15分钟，然后将温度调低至160度，再烘烤约30-35分钟即可。
- 蛋糕出炉后，即倒扣致冷却才脱模。
Enjoy!
The post Raspberry Chiffon Cake 覆盆子戚风蛋糕 appeared first on Anncoo Journal.
Source: http://www.anncoojournal.com/2016/12/raspberry-chiffon-cake-%e8%a6%86%e7%9b%86%e5%ad%90%e6%88%9a%e9%a3%8e%e8%9b%8b%e7%b3%95.html
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