Raspberry chocolate chiffon cake
Raspberry chocolate chiffon cake recipe in the cake category
Recipe ingredients:
- 1/2 cup cocoa
- 3/4 cup boiling water
- 1 3/4 cups cake flour
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 7 egg yolks
- 1 cup egg whites, 7 to 8
- 1/2 teaspoon cream of tartar
- 4 cups frozen whipped cream, thawed
- Raspberry sauce:
- 1, 10 ounce, package frozen raspberries, thawed, reserve liquid
- Water, if needed
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons orange juice
Recipe method:
- Raspberry sauce:
- Drain one package frozen raspberries, thawed.
- Reserve liquid.
- If necessary add water to liquid to make 2/3 cup.
- Mix 1/4 cup sugar and 2 tablespoons cornstarch in saucepan.
- Stir in raspberry liquid.
- Heat over medium-low heat, stirring constantly until mixture thickens and boils.
- Boil and stir 1 minute.
- Stir in 2 tablespoons orange juice and raspberries.
- Refrigerate at least 1 hour.
- Mix cocoa and water. Cool.
- Preheat oven to 325 degrees F.
- Mix flour, sugar, baking soda and salt.
- Beat oil, vanilla, yolks and cocoa mixture until smooth.
- Beat whites and cream of tartar in large bowl, until very stiff peaks form.
- Gradually pour yolk mixture over whites, folding just until blended.
- Pour into ungreased tube pan 10 x 4 inches.
- Bake on lowest oven rack until top springs back when touched, 60 to 70 minutes.
- Invert on heat proof funnel. Let hand until cake is cold.
- Cut cake horizontally into 3 layers.
- Spread 1 1/3 cups whipped topping and scant 1/2 cup raspberry sauce between each layer and over top of cake.
- Refrigerate any remaining cake.
Tags: raspberry, chocolate, chiffon, recipe, cake, recipes, cooking