Raspberry Chiffon

A superb raspberry flavoured chiffon baked in a 8 cm x 20 cm bread tin. Moist, featherlight and spongy with great flavour. It is often difficult to scale such a small cake, but this recipe produces a great result, with minimal collapse.

Batter
30 g potato starch
30 g plain flour
3/4 t baking powder
25 mL raspberry cordial
2 egg yolks (24 g from 2 x 50 g eggs)
25 mL oil (sunflower)

Foam
3 egg whites (96 g from 3 x 50 g eggs)
1/8 t cream of tartar
50 g sugar, milled
5 mL (1 t) lemon juice

1. Combine the wet ingredients for the batter. Fold in sifted potato starch, plain flour and baking powder.
2. Whisk egg white until soft peaks. Beat in cream of tartar. Gradually add icing sugar while beating. Beat until glossy and stiff. Beat in lemon juice.
3. Fold whisked egg white into the egg yolk batter.
4. Pour into an ungreased tube pan (small) or 8 cm x 20 cm loaf tin.
5. Bake at 160 degrees Celsius for 30-35 minutes until golden and a skewer comes out clean.
6. Invert the mould and cool completely.