Raspberry Chiffon Cake Recipe
Raspberry Chiffon Cake: A Summery Delight Bursting with Berry Flavor
If you’re looking for a light and fluffy dessert that perfectly captures the essence of summer, this Raspberry Chiffon Cake is the answer! Made with fresh raspberries, this airy and moist chiffon cake is a delightful treat that will have you coming back for more. With its vibrant pink color and luscious raspberry flavor, this cake is sure to impress and satisfy your taste buds.
Ingredients:
– 2 cups all-purpose flour
– 1 and 1/2 cups granulated sugar
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 cup vegetable oil
– 7 large egg yolks
– 3/4 cup water
– 1 teaspoon vanilla extract
– 1 cup fresh raspberries
– 1/4 teaspoon cream of tartar
For the Meringue:
– 7 large egg whites
– 1/2 cup granulated sugar
Instructions:
1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
3. In a separate bowl, whisk together the vegetable oil, egg yolks, water, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. In a blender or food processor, puree the fresh raspberries until smooth.
6. Stir the raspberry puree into the cake batter until well distributed and the batter turns pink.
7. In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
8. Gradually add the granulated sugar to the egg whites and continue to beat until stiff peaks form.
9. Gently fold the egg white mixture into the cake batter, being careful not to deflate the air.
10. Pour the batter into the prepared tube pan and smooth the top with a spatula.
11. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
12. Once baked, remove the cake from the oven and invert the pan onto a cooling rack to cool completely.