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Light and Fluffy Rose Raspberry Chiffon Cake

rose raspberry chiffon cake - featured image
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A delicate and airy chiffon cake infused with rose water and filled with fresh raspberries and raspberry jam, perfect for Mother’s Day or spring celebrations.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 3/4 cup (150g) granulated sugar, divided
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, separated, at room temperature
  • 1/3 cup (80ml) vegetable oil
  • 1/2 cup (120ml) whole milk, room temperature
  • 1/4 cup (60g) cottage cheese, small-curd and well-drained
  • 1 teaspoon rose water
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1 cup fresh raspberries (or thawed frozen raspberries)
  • 2 tablespoons raspberry jam
  • Optional: powdered sugar for dusting
  • Optional: fresh rose petals or edible flowers for garnish

Instructions

  1. Preheat your oven to 325°F (160°C). Place the oven rack in the center position.
  2. Sift together 1 cup all-purpose flour, 1/2 cup sugar, baking powder, and salt in a large bowl.
  3. In a separate bowl, whisk egg yolks, vegetable oil, whole milk, cottage cheese, rose water, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Some lumps are okay.
  5. In a clean, dry bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Slowly add remaining 1/4 cup sugar and beat until stiff peaks form but not dry.
  6. Fold one-third of the egg whites into the batter to lighten it, then gently fold in the remaining whites, preserving as much air as possible.
  7. Pour the batter into an ungreased 9-inch chiffon pan.
  8. Bake for 50–55 minutes, or until a toothpick inserted near the center comes out clean and the cake springs back lightly when touched.
  9. Immediately invert the pan onto a cooling rack and let cool completely, about 1 hour.
  10. While the cake cools, gently mash fresh raspberries with raspberry jam and set aside.
  11. Run a knife around the edges to loosen the cake, then carefully remove from the pan.
  12. Slice horizontally if desired to create layers. Spread raspberry filling between layers or on top.
  13. Dust with powdered sugar and decorate with fresh raspberries or edible rose petals if desired.

Notes

Use room temperature eggs for better whipping. Fold egg whites gently to keep batter airy. Do not grease the pan to allow the cake to cling and rise properly. Cool the cake upside down to maintain fluffiness. Cottage cheese adds moisture and tenderness; Greek yogurt or coconut yogurt can be used as substitutes. Frozen raspberries should be thawed and drained before use.

Nutrition

Keywords: chiffon cake, rose water cake, raspberry cake, Mother's Day cake, light cake, fluffy cake, floral cake, spring dessert

Find it online: https://jodierecipes.com/light-and-fluffy-rose-raspberry-chiffon-cake-easy-recipe-for-mothers-day-celebration/