Pistachio & raspberry chiffon cake @ junko fukuda

Name: Pistachio & raspberry chiffon cake @ junko fukuda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Cuisine: en
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

Other

5 servings

15 min

30 min

Very Easy

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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

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.