Pistachio & Raspberry Chiffon ピスタチオとラズベリーのシフォンケーキ

something i tried from a new chiffon cake book i bought last week. i realize i don't look at chiffon cakes like the way i used to in the past coz they're made in so many exotic flavors like earl grey, black sesame, yuzu, purple sweet potato, rose, matcha etc these days. no longer are they just limited to boring flavors like pandan and chocolate. decided on this cake coz i wanted to put my really expensive $60/kg sevarome pistachio paste into good use. the cake turned out really soft and fluffy and is probably the softest chiffon cake i've ever tasted. was really good! and chiffon cakes aren't exactly the most photogenic subjects around so i only hv this pic.



recipe source : 好吃戚風蛋糕輕鬆上手 by 福田 淳子 (chiffon cake book by junko fukuda)

ingredients (makes one 20cm cake) :

130g sugar

65g pistachio paste

5 egg yolks

80ml canola oil

80ml water

65g cake flour, sifted

7 egg whites

25g freeze-dried raspberries, chopped (i used fresh)

directions :

1. whisk 1/3 sugar with the pistachio paste until well combined. add in egg yolks one at a time, beating well between each addition followed by oil and water. whisk until mixture is incorporated then add in cake flour and mix well.

2. in another bowl whisk egg whites with the rest of the sugar until stiff peaks. fold 1/3 of the whites into yolk mixture followed by the rest of the whites. fold in raspberries.

3. pour mixture into chiffon tin and bake in a preheated oven of 180C for 40 mins.

4. remove tin from oven and immediately invert it to cool completely before loosening the cake.