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Thursday, June 5, 2008

Raspberry Marble Chiffon Cake

Source : Mr Alex Goh

Ingredients :

30g raspberries (I used blueberry filling)

30g sugar
60g vegetable oil
4 egg yolks
1/4 teaspoon salt

100g low protein flour (I used multipurpose flour)
1/2 teaspoon baking powder

5 egg whites
1/4 teaspoon cream of tartar
100g sugar

80g raspberries ~ chopped (I omit this)
What I added :
blueberry food coloring
purple food coloring

Method :

1. Place (A) in a blender and blend into puree. (I omit this step)
2. Mix (B) well. Add (C) and mix until well combined.
3. Whip the egg whites in (D) until foamy. Add in the rest of the (D) ingredients and whip till stiff.
4. Take 1/4 of the meringue and fold it into the above egg yolk mixture until combined. Add the remaining meringue and fold until well blended.
5. Take 200g of the above batter and mix with raspberry puree from step (1). Add 30g of chopped raspberries and mix until well incorporated.
6. Add remaining 50g of the chopped raspberries into the plain batter and mix well.
7. Pour the two batters alternately into 22cm angle food cake tin. Bake at 170 C for 40 - 45 minutes.
8. Immediately invert it after taking out from the oven. When it cools, remove it from the mould.

Note : In my case, I divided the batter into 3 portions and mixed them with blueberry filling, blueberry food coloring and purple food coloring.


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