a chiffon cake made with raspberry juice
It's a soft chiffon take with a fresh raspberry scent.
6 serving
Within 60 minutes
핑크엔젤
Ingredients
  • raspberry juice
    80ml
  • Soft flour
    100g
  • Baking powder
    3g
  • Eggs
    3ea
  • brown sugar
    30g
  • Cooking oil
    60g
  • egg
    3ea
  • Sugar
    50g
Cooking Steps
STEP 1/6
Mix the whites slightly and add sugar to make meringue. And leave in the refrigerator for a while while kneading.
STEP 2/6
Beat in the yolk and mix with brown sugar. When the sugar is melted, add raspberry juice and mix
STEP 3/6
Add raspberry juice and mix with oil.
STEP 4/6
Then, take out the meringue from the refrigerator and mix it three times. When you put it in first, mix it well. Mix the second ingredient well with the dough. When you put in the remaining meringue, mix it gently so that the meringue doesn't turn off.
STEP 5/6
When meringue is mixed, spray the chiffon mold and pour over the dough. Then, turn your chopsticks and mix them so that the lumpy meringue can be loosened, and bake it for a couple of times at 165 for 30 to 35 minutes.
STEP 6/6
Don't take it out right away, turn it over, cool it down, and take it out.
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