Raspberry chiffon cake

Name: Raspberry chiffon cake
Yield: Yield: Approximately 24 ounces, enough for 24 triangles each measuring 3 11/16 by 1⅝ inches by 4 inches, using 2 triangles per serving
Cuisine: American
Ingredients: vanilla; all purpose flour; water; simple syrup; vegetable oil; cake flour; egg yolks; egg whites; sugar; salt; baking powder; raspberry puree; dried raspberry powder; paste; red food coloring

Preparation info

Yield: Approximately 24 ounces , enough for
24
triangles each measuring 3 11/16 by 1⅝ inches by 4 inches, using 2 triangles per serving

Difficulty
Easy

Appears in

The Dessert Architect

By Robert Wemischner

Published 2009

About

Ingredients

Oz	Grams	Each	Name of ingredient	Baker’s percentages-cake flour and all purpose flou

Americas
United States
Cake
Dessert
Vegetarian

Method

Prepare the baking pan.
Spray a quarter-sheet pan measuring 9½ inches by 13 inches, with pan release spray.
Line the bottom of the pan with parchment paper.
Spray the paper lightly with the pan release spray and set aside.
Sift the two kinds of flour, baking powder and raspberry powder and salt onto a sheet of parchment paper and set