Mirage Recipe
Prep: 15 mins
Cook: 35 mins
Serves: 9" x 9" cake
This Orange Raspberry Chiffon Cake is light and airy with a gentle brightness from the citrus and berries. Each slice is beautifully fluffy, with bursts of raspberries inside. This cake is both refreshing and comforting at once, perfectly sweet enough to be enjoyed with or without icing. Whether it’s shared over tea or enjoyed in a quiet moment, this cake has freshness in every bite.
For more baking inspiration, visit @mirage_margarine on Instagram.
Ingredients
Raspberry Chiffon Cake
2 1/4 cups
all-purpose flour, sifted
1 1/2 cups
granulated sugar
1 tbsp
baking powder
6
egg yolks
2 tbsp
orange zest
3/4 cup
strained orange juice
1/2 cup
Mirage Margarine, melted
vinegar for whipping
8
egg whites
2 cups
fresh raspberries
icing sugar for dusting
Directions
Preheat your oven to 350°F.
In large bowl, sift together the flour, 3/4 cup of the sugar and baking powder.
In a separate bowl, whisk together the 6 egg yolks, orange zest, juice, and melted Mirage Margarine.
Pour the dry ingredients over the yolk mixture and mix just until smooth. Set aside.
Splash approximately a tablespoon of vinegar into a large bowl, and wipe it around the bowl with a paper towel. Be sure to clean up any remaining vinegar from the bowl.
Now add the egg whites to the vinegar primed bowl and whisk until foamy. Add in the sugar and whisk until stiff, shiny peaks form.
Add half of the stiff egg whites to the bowl of batter, and fold until you only see small amounts of egg white.
Add the remaining egg whites to the batter and fold just until combined.
Add in half of the raspberries to the batter and fold them in.
Pour the batter into a 9″ by 9″ pan, and top off with the remaining raspberries.
Bake until the cake springs back when lightly touched or a skewer inserted into the center comes out clean, around 35 minutes.
Remove the cake from the oven and allow it to rest until completely cool.
Before serving, dust the top of the cake with icing sugar and you’re ready for an afternoon of tea and coffee with friends and family.
Baker’s Tips:
- Coating the inside of the bowl you’re going to use for whipping the egg whites with vinegar will allow you to get a fluffier, firmer stiff peak in less time than normal. The acidity allows the protein in the egg stretch and take on air.
- When making a chiffon or any other sponge cake, you don’t want to grease the sides of your pan. The sponge, as it rises, clings to the sides to help gain height and maintain it once it’s removed from the oven. If you grease the pan, you’ll most likely end up with a cake that shrinks once removed from the oven.
