Pistachio & raspberry chiffon cake recipe @ junko fukuda

Name: Pistachio & raspberry chiffon cake recipe @ junko fukuda
Ingredients: 80 g Castor Sugar; 40 g Ground Pistachio; 3 Egg Yolks (65 g egg); 50 ml Oil (Sunflower/Canola); 50 ml Water; 40 g Top Flour/Cake Flour (sieved); 4 Egg White; 15 g Raspberry (frozen and Chopped) - add some flour to lightly coat the chopped raspberry

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Preheat oven at 180 deg C. Use a beater to mix 1/3 of the sugar with ground pistachio till well blended. - Recipe Other : Pistachio & raspberry chiffon cake...

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Ingredients

80 g Castor Sugar
40 g Ground Pistachio
3 Egg Yolks (65 g egg)
50 ml Oil (Sunflower/Canola)
50 ml Water
40 g Top Flour/Cake Flour (sieved)
4 Egg White
15 g Raspberry (frozen and Chopped) - add some flour to lightly coat the chopped raspberry