覆盆子戚風蛋糕 Raspberry Chiffon Cake

我回来了！假期应该是放慢脚步和放松自己的，偏偏我的假期过得比平时还要的赶，还要的累。虽说是去了新马四个星期，但每一天都和时间在追逐，当中以下雨,塞车和生病都阻碍了不少时间！在这次的假期中,女儿共病了四次,被迫临时取消了几个约会,没能和几位朋友见面。所以说,能够和其他的朋友见面是一种很难得的缘份，真的要惜缘啊！

Happy New Year to everyone!  My family and I had been spending the last four weeks traveling around Malaysia and Singapore.  Seriously, 4 weeks isn’t enough when it comes to traveling with young children. The weather was hot and wet, the traffic seemed to be jam all day in KL and my trip was so hectic that we slept at different places once every 4-5 days and because of that my daughter got sick 4 times and I had food poisoning, ai! My biggest gain from this trip is that I was able to meet up with some new and old friends, esp the friends whom I know from this Blog, thanks for coming to the gathering and the food and gifts that you had shared with me!

2013年第一炮上了个百吃不厌的戚风蛋糕，让我过手瘾之馀，也可以用新买的相机镜片来拍照！其中有些照片是用旧镜片拍的, 怎样, 看得出照片有何不同吗？

Baked this <Raspberry Chiffon Cake> this afternoon and may be because I have not been baking for weeks, the cake was finished soon after dinner. I bought a new camera lens under the recommendation of Sonia(Nasi Lemak Lover), do you notice any difference in this series of photos? I did use my old lens in 2 of the shots though.

用了7寸的盘来做6寸的蛋糕， 所以蛋糕变矮了！

I used a 7’ pan to make a 6’cake & because of that, my chiffon wasn’t tall at all!

蛋糕不会太甜，并且充满覆盆子的味道，自己蛮喜欢的！

This chiffon cake is full of raspberry flavour and not too sweet, I personally like it.

不敢用太多的覆盆子，怕蛋糕会太红，结果颜色不够鲜艳。

Original recipe uses 60g of fresh berries, I used 40g, and look, the colour isn’t that sharp. I better stick to the original recipe in the future!

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覆盆子戚風蛋糕

Raspberry Chiffon Cake

(Recipe Sources: Bernice’s Kitchen and 厨房找快乐 ‘s Blueberry Chiffon Cake with Minor Adjustments)

Makes a 6’ Round Chiffon

Ingredients (A):

3 Egg Yolks, straight from the fridge

15g Caster Sugar

30g Corn Oil

40g Raspberry, mashed (Will use 50g-60g next time)

60g Low Protein Flour, sifted

Ingredients (B):

3 Egg Whites, straight from the fridge

25g Caster Sugar

1/4tsp Cream of Tartar (or 1tsp lemon juice)

Method:

1. Preheat oven to 155C.

2. Hand whisk egg yolks & sugar from Ingredients (A). Add oil, raspberry and flour in order & whisk to mix well on each addition.

3. Beat egg white until foamy, add cream of tartar.  Add sugar in 3 separate rounds and beat the egg white until stiff peaks.

4. Fold 1/3 of egg white into the egg yolk mixture.

5. Pour (4) into the rest of the egg white and fold gently. Fill into a 6’ chiffon pan and bake for 30-35 minutes or until the cake tester comes out clean.

NOTE:

I used a 7’ pan to bake.

PS: Thanks to the special one who gave me this piece of rosy plastic cloth, I love it so much!