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Raspberry chiffon cake recipe

Raspberry chiffon cake recipe

a French girl "cuisine"
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine US
Servings 8

Ingredients
  

  • 25 cm mould
  • 210 gr. of white flour
  • 180 gr. of sugar
  • 15 gr. of baking powder
  • 1/2 teaspoon of salt
  • 6 egg yolks
  • 6 egg whites
  • 140 ml. of grape seed oil
  • 130 ml. of orange juice
  • 1 tablespoon of cointreau
  • 200 gr. of fresh raspberries
  • a bit of butter for the mould

Instructions
 

  • Preheat oven to 180°C. Mix flour, sugar, salt and baking powder. Reserve.
  • Mix egg yolks with orange juice, grape seed oil and cointreau.
  • Add preparation with flour and mix until you get a homogeneous paste.
  • Whisk the egg whites until they form peaks. Incorporate to the previous preparation.
  • Add washed raspberries.
  • Butter your mold. Pour preparation and bake for 1 hour.
  • Leave to cool for 10 minutes.
  • Unmold and place on a cake rack.