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Raspberry chiffon cake
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- 220 g caster sugar
- 300 g self-raising flour
- 200 g grapeseed oil (see Tips)
- 40 g lemon juice
- 160 g water
- 1 tsp natural vanilla extract
- 7 eggs, separated
- 1 pinch cream of tartar
- 1 pinch salt
- 200 - 250 g pouring (whipping) cream
- 70 g raspberry jam, strained (approx. 100 g before straining - see Tips)
- fresh raspberries, for decorating
- edible flowers, for decorating (optional)
- per 1 portion
- 1824.3 kJ / 434.4 kcal
- 7.4 g
- 41 g
- 27.3 g
- Saturated fat
- 7.5 g
- 1.2 g
- 243.2 mg
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