Raspberry Chiffon Cake

Prep time: 20 min

Cooking time: 40 min

Serves 10


  • 100 mg milk

  • 50 g vegetable oil

  • pinch of salt

  • 6 eggs

  • 40 g sugar

  • 4 g vanilla extract

  • 160 g cake flour

  • 4 g baking power

  • 2 g baking soda

optional: whip creme and raspberries


  1. In a separate bowl, mix together milk, vegetable oil, and salt

  2. Separate the egg yolks from the egg whites. In another bowl, mix the egg yolks, sugar, and vanilla extract together.

  3. Combine the two mixtures from step #1 and step #2 together, then add cake flour, baking powder, and baking soda.

  4. Make the meringue by whipping up the egg whites and 100 g

  5. of sugar.

  6. Put the cake batter into the chiffon pan and bake at 350 F

  7. for 35-40 minutes.

  8. Allow the cake to cool by inverting the pan. This will prevent the cake from collapsing under its own weight.

  9. Serve with whipped cream and raspberry sauce. Enjoy!

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