Raspberry chiffon cake recipe
Recipe type: Dessert
Cuisine: US
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 25 cm mould
  • 210 gr. of white flour
  • 180 gr. of sugar
  • 15 gr. of baking powder
  • ½ 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
  1. Preheat oven to 180°C. Mix flour, sugar, salt and baking powder. Reserve.
  2. Mix egg yolks with orange juice, grape seed oil and cointreau.
  3. Add preparation with flour and mix until you get a homogeneous paste.
  4. Whisk the egg whites until they form peaks. Incorporate to the previous preparation.
  5. Add washed raspberries.
  6. Butter your mold. Pour preparation and bake for 1 hour.
  7. Leave to cool for 10 minutes.
  8. Unmold and place on a cake rack.
Recipe by a French girl cuisine | French cooking blog at https://www.frenchgirlcuisine.com/raspberry-chiffon-cake-recipe/