Raspberries & Cream Chiffon Sponge
Desserts
Food
Vegetarian
Patrick Ryan, chef at The Firehouse, Delgany, Co Wicklow & Heir Island, Cork
Ingredients
Plain flour 225g
Baking powder 20g
Salt pinch
Caster sugar 250g
Lemon 1 zest and juice
Eggs 6, separated - yolks and white
Vegetable oil 120ml
Caster sugar 50g - to be used with the egg whites
Whipping cream 100ml
Raspberry jam 100g
Raspberries fresh, handful
Method
- Sift together flour, baking powder and salt. Mix lemon zest and sugar through the flour
- Add egg yolks and lemon juice
- Place all ingredients in the bowl of a mixer. Using the paddle attachment, mix on a medium speed and pour on sunflower oil slowly until fully incorporated
- In a clean separate bowl, whisk egg whites with 50g of caster sugar to form soft peaks
- Fold the egg whites into the cake mix. Grease and line a 10-inch cake ring. Preheat the oven to 170C. Place the cake mix into the cake ring and bake for 35 – 40 minutes
- Once baked, remove cake and invert cake ring immediately onto a clean baking tray and allow to cool
- Once cake has cooled, cut in half lengthwise. Spread one half with raspberry jam and cover with whipped cream
- Sandwich the second layer on top, dust with icing sugar, decorate with fresh raspberries and serve
