Sep 3, 2010

Pistachio & Raspberry Chiffon Cake @ Junko Fukuda

25 Aug 2010

Tried out another chiffon cake recipe from Junko Fukuda. This recipe is another keeper with my favourite ingredients in it - Pistachio and Raspberry. The cake was soft and light with the right level of sweetness. The colour was pretty too...

Pistachio & Raspberry Chiffon Cake

Recipe adapted from:

80g Castor Sugar
40g Ground Pistachio
3 Egg Yolks (65g egg)
50ml Oil (Sunflower/Canola)
50ml Water
40g Top Flour/Cake Flour (sieved)
4 Egg White
15g Raspberry (frozen & Chopped) - add some flour to lightly coat the chopped raspberry

Preheat oven at 180 deg C
1. Use a beater to mix 1/3 of the sugar with ground pistachio till well blended.
2. Add in egg yolk one by one till blended, follow by oil and water, mix well.
3. Fold in flour (can use cake beater to mix till smooth)
4. Whisk balance sugar with egg whites till stiff.
5. Add in 1/3 meringue into mixture (3) and fold well.
6. Pour this mixture back to the balance meringue and fold well till the mixture is smooth flowing.
7. Use a spatular lightly fold in the frozen raspberry.
8. Pour into a clean & grease free 17/20 cm chiffon mould and bake for 30 mins.
9. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.


DG said...

Such a nice combination of chiffon! I can see the perfect texture in your chiffon. I already bookmark this, sure will bake this one day. Thanks for sharing the recipe :) Btw, did you grind your own the ground pistacio?

Wen said...

Hi DG,

Thanks for your comment. I used a chopper to grind the pistachio nuts till very fine.

luann said...

Hi, I would like to ask if I could use a normal cake pan for this recipe instead of chiffon pan? Would the bake time be the same? Thanks! 

wensdelight said...

Yes, I think you can. Just note to line the base of the tin only and leave the side clear.

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