Raspberry Chiffon Cake
Prep time: 20 min
Cooking time: 40 min
100 mg milk
50 g vegetable oil
pinch of salt
40 g sugar
4 g vanilla extract
160 g cake flour
4 g baking power
2 g baking soda
optional: whip creme and raspberries
In a separate bowl, mix together milk, vegetable oil, and salt
Separate the egg yolks from the egg whites. In another bowl, mix the egg yolks, sugar, and vanilla extract together.
Combine the two mixtures from step #1 and step #2 together, then add cake flour, baking powder, and baking soda.
Make the meringue by whipping up the egg whites and 100 g
Put the cake batter into the chiffon pan and bake at 350 F
for 35-40 minutes.
Allow the cake to cool by inverting the pan. This will prevent the cake from collapsing under its own weight.
Serve with whipped cream and raspberry sauce. Enjoy!