Petitchef

Pistachio & raspberry chiffon cake @ junko fukuda

Other
5 servings
15 min
30 min
Very Easy

Ingredients

5

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.

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YouTube

Photos

Pistachio & Raspberry Chiffon Cake @ Junko Fukuda, photo 1
Pistachio & Raspberry Chiffon Cake @ Junko Fukuda, photo 2
Pistachio & Raspberry Chiffon Cake @ Junko Fukuda, photo 3

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