Petitchef

Pistachio & raspberry chiffon cake @ junko fukuda

Other
5 servings
15 min
30 min
Very Easy

Ingredients

Number of serving: 5
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.

Photos

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




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