Pistachio & raspberry chiffon cake @ junko fukuda

Ingredients

• 80 g Castor Sugar
• 40 g Ground Pistachio
• 3 Egg Yolks (65 g egg)
• 50 ml Oil (Sunflower/Canola)
• 50 ml Water
• 40 g Top Flour/Cake Flour (sieved)
• 4 Egg White
• 15 g Raspberry (frozen and Chopped) - add some flour to lightly coat the chopped raspberry

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Preparation

• Preheat oven at 180 deg C. Use a beater to mix 1/3 of the sugar with ground pistachio till well blended.
• Add in egg yolk one by one till blended, follow by oil and water, mix well.
• Fold in flour (can use cake beater to mix till smooth). Whisk balance sugar with egg whites till stiff.
• Add in 1/3 meringue into mixture (3) and fold well.
• Pour this mixture back to the balance meringue and fold well till the mixture is smooth flowing.
• Use a spatular lightly fold in the frozen raspberry.
• Pour into a clean & grease free 17/20 cm chiffon mould and bake for 30 minutes.
• When the cake is cooked, invert the cake to cool.
• Remove the cake from the cake pan when it is completely cool.