Steps to Make Types Of Chiffon Cake Flavours

Raspberry Chiffon Pie Ii

When the chiffon cake debuted in 1920s hollywood, it was hailed as the first new type of cake in 100 years, and like the movies of its day, it still the classic chiffon cake is orange or lemon, but recently, i've taken to playing with the flavors of my chiffons, adding spices, chocolate, coffee, or even a little.

Recipe Summary Raspberry Chiffon Pie Ii

Fluffy, creamy, and tart, this is a wonderful and unusual pie.

Ingredients | Types Of Chiffon Cake Flavours

1 (9 inch) prepared graham cracker crust

3 cups raspberries

⅔ cup water

1 (.25 ounce) package unflavored gelatin

¼ cup cold water

3 egg yolks, beaten

⅔ cup white sugar

3 egg whites

¼ teaspoon cream of tartar

⅓ cup white sugar

½ cup heavy whipping cream

¼ cup fresh raspberries

Directions

In a medium saucepan, combine 3 cups raspberries and 2/3 cup water. Simmer over low heat until raspberries are soft. Press mixture through a sieve or strainer to remove seeds and obtain raspberry pulp.

Place gelatin and 1/4 cup cold water in a small bowl. Set aside and allow gelatin to soften.

In a medium saucepan, whisk together raspberry pulp, egg yolks, and 2/3 cup sugar. Bring to a full boil, stirring constantly. Remove from heat.

Add gelatin to raspberry mixture and stir until dissolved. Place pan in a cold water bath to cool completely.

In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar. Add 1/3 cup sugar a little at a time, beating constantly until whites are stiff and glossy.

In a separate mixing bowl, whip cream until stiff. Gently fold together with cooled raspberry mixture and meringue. Spoon mixture into graham cracker crust. Chill at least 2 hours before serving. Garnish with whole raspberries.

Info | Types Of Chiffon Cake Flavours

prep: 30 mins cook: 20 mins additional: 2 hrs total: 2 hrs 50 mins Servings: 8 Yield: 1 9-inch pie

TAG : Raspberry Chiffon Pie Ii

Desserts, Pies, No-Bake Pie Recipes, Chiffon Pie Recipes,