Raspberry & Rose Chiffon Cake

This recipe was inspired by the beautiful Coconut Chiffon cake with meringue icing on the front cover of delicious. magazine's July 2015 edition. At the time I was over the taste of coconut (just a temporary afflicition) & the thought of putting coconut essence into a cake batter did not appeal to me (especially after I tasted it). So here is my raspberry & rose water flavoured version.  



275 g Bakers' Magic Gluten free flour

20 g Maize starch

225 g Caster sugar

2 tsp Baking powder

1/2 tsp Salt

5 Eggs

2 Egg whites

75 g Oil (I use Rice bran oil)

1 tsp Cream of tartar

200 g Frozen raspberries* 

3/4 tsp Rose water

Optional - Fresh raspberries to decorate


# The cake will shrink a little when it is cooling. However the resulting cake is soft - this is the way my family like it. Adding additional maize starch will dry out the cake but the cake won't shrink as much. If the cake has shrunk too much for your liking add 30 g of maize starch.    

Maize starch = Cornflour from maize/corn and potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour.

Raspberries - Are used to make 130 g of raspberry puree. 


Rose water icing

300 g Caster sugar

80 g Water

20 g Glucose syrup

3/4 tsp Rose water



If you keep your eggs in the fridge 1/2 fill the kitchen sink with hot tap water. Put the eggs in the hot tap water for 10 mins. If you keep your eggs at room temperature warm the eggs up by placing them in a dish of warm water (slightly hotter than 37 C).

Turn oven on to 175 C (fan forced).

Grease two 20 cm cake tins & line the bottom with baking paper. The cake will shrink a little as it cools. If the sides of the tin are not greased the cake will stick to the sides of the tin & the middle of the cake will be quite compact (been there, done that :) ).

Thaw the raspberries (I use a microwave). Mush them with a back of a fork & put them through a sieve, collecting the juice. Weigh the puree, it should be ~130 g. If it less than 130 g add in some water. Set the raspberry puree aside.  

The yolks & whites will be whisked/beaten separately; you will need two mixing bowls.  

Measure out 150 g of sugar into the mixing bowl for the yolks. Put the remaining sugar into the bowl/container (not plastic) for the whites. 

Mix together the Bakers' Magic Gluten free flour, baking powder & salt with 150 g of sugar.

Add the rose water, oil & 2 whole eggs to the raspberry puree.

Separate the whites & yolks for another 3 eggs. Put the yolks in with the raspberry puree.

Whisk the puree mix with a fork. 

Add the puree mix to the flour mix & beat until it is smooth. 

Whisk the egg whites with the cream of tartar until soft peaks form. Add in the remaining 75 g of sugar & continue whisking until stiff peaks form. 

Fold the raspberry yolk mix into the egg white mix. To fold put a spatula/scrapper into the centre of the bowl & push it down through the mix until it reaches the bottom of the bowl. Bring the spatula toward you all the time scrapping the bottom of the bowl. When the spatula is at the edge of the bowl bring it up out of the mix & with a twist of your hand (90 - 180 degree clockwise turn if right handed) turn the spatula over. The mix that was on top of the spatula will now fall back into the middle of the mix. Rotate the bowl clockwise with your left hand while repeating the spatula movement. Ensure the mix has a uniform consistency before proceeding.  

Transfer the cake batter to the two cake tins. Avoid putting the mix on the sides of the tin.

Put the tins in the oven & bake at 175 C for approximately 20 mins. The time required will depend on your oven. The sponge cakes are ready when the cakes start to leave the sides of the tin. Another check is to gently press the centre of the cake, if there is no resistance the cake needs longer. 

Before the cakes come out of the oven put baking paper on two cooling racks. Bring the cakes out of the oven & allow to cool briefly before removing the cake from the tin. 

 Allow to cool. Peel off the baking paper & invert the cake.


There are at least two ways of making the meringue icing.

delicious. version

Combine all ingredients apart from the rose water in a heatproof bowl set over a saucepan of simmering water. Beat with electric beaters for 7 minutes or until thick, glossy & doubled in volume (it actually gets a lot bigger). Transfer to an electric mixer & whisk on high speed for 5 minutes or until cooled. Add rose water & whisk to combine. 

I found the above method a little awkward. Actually it was a bit of a laugh - I was trying to balance the bowl with one hand, holding the beaters with the other, trying to see if the water was simmering, testing the temperature of the mix (with a spare hand) and trying not to hit my head on the range hood. Then the mix is transferred to another mixing bowl. 

One of the problems I have with the above method is I am unsure whether the egg whites have cooked. I don't mind raw meringue but some people may not. Another problem is if the egg whites haven't reached a certain temperature the meringue mix may start weeping when it is covering the cake.  

Alternative method 

Add the sugar, glucose syrup & water to a heavy based saucepan. Gently heat the mix to dissolve the sugar before boiling it. 

Gently boil this mix for 1-2 mins without stirring. While this mix is boiling start whisking the egg whites (using a stand mixer). Turn off the heat under the saucepan & wait for the bubbles to subside.

Pour the sugar syrup in a thin stream onto the whisking egg whites. The heat from the syrup will cook the egg white. Stop the mixer, scrape down the sides of the bowl & continue whisking until the mixture has cooled. Finally add in the rose water. 

Assembling the cake

Place one of the cakes on a serving platter. Spread the top with ~1/4 - 1/3 of the icing. Place the other cake on top and spread the rest of the icing on the top & sides. Decorate with fresh raspberries. 

The cake should be eaten on the day it was made.

Simply enjoy!