Raspberry Chocolate Chiffon Cake Ingredients
1 (10 ounce) package frozen raspberries, thawed (reserve liquid)
Water (if needed)
1/4 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons orange juice
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 Instructions
Prepare Raspberry Sauce; refrigerate at least 1 hour.
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 for 1 minute.
Stir in 2 tablespoons orange juice and raspberries.
Cake: Mix cocoa and water; cool.
Heat oven to 325 degrees F.
Mix flour, sugar, baking soda and salt.
Beat oil, vanilla extract, 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, 65 to 70 minutes.
Invert on heat proof funnel; let stand 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.
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Angel Food Cake Recipes
Recipe Goldmine LLC ©1999 - |
All Rights Reserved
1 Corinthians 10:31 (KJV) ~ Whether therefore ye
eat, or drink, or whatsoever ye do, do all to the glory of God.