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Fluffy Raspberry Rose Chiffon Cake Recipe with Easy Swiss Meringue Frosting

raspberry rose chiffon cake - featured image
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A light and airy chiffon cake infused with delicate rosewater and fresh raspberries, topped with silky smooth Swiss meringue frosting. Perfect for special occasions or elegant afternoon tea.

Ingredients

Scale
  • 3 large eggs, separated (room temperature)
  • 1 cup (200g) granulated sugar, divided
  • 1/2 cup (120ml) vegetable oil (neutral flavor)
  • 3/4 cup (90g) cake flour (sifted)
  • 1/2 cup (120ml) whole milk (room temperature)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon rosewater (adjust to taste)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup fresh raspberries, gently folded into batter or reserved for layering
  • For the Swiss Meringue Frosting:
  • 4 large egg whites (room temperature)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened and cut into cubes
  • 1 teaspoon vanilla extract
  • Optional: a few drops of pink gel food coloring

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease two 8-inch cake pans, line the bottoms with parchment paper, then grease the paper as well.
  2. In a bowl, sift together cake flour, baking powder, and salt. Set aside.
  3. In a large bowl, whisk the egg yolks with 1/2 cup sugar until pale and slightly thickened (about 2-3 minutes). Add vegetable oil, whole milk, rosewater, and vanilla extract; whisk until combined.
  4. Gradually add the dry ingredients to the wet mixture, whisking gently until smooth. Avoid overmixing.
  5. In a clean, dry bowl, beat the egg whites until they hold soft peaks. Gradually add the remaining 1/2 cup sugar, continuing to whip until stiff, glossy peaks form.
  6. Gently fold one-third of the egg whites into the batter to lighten it. Then carefully fold in the remaining meringue. Fold in fresh raspberries if desired.
  7. Divide the batter evenly between the two pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when touched lightly.
  8. Remove from oven and invert pans onto cooling racks to cool completely.
  9. To prepare Swiss meringue frosting: In a heatproof bowl set over simmering water, whisk egg whites and sugar until sugar dissolves and mixture is warm (~160°F/71°C). Remove from heat and beat with a mixer on high until stiff peaks form and bowl is cool (~10 minutes).
  10. Gradually add softened butter, a few cubes at a time, beating well after each addition until smooth. Stir in vanilla extract and optional pink food coloring.
  11. Assemble cake by placing one cake layer on a serving plate. Spread a layer of frosting and scatter fresh raspberries on top. Add the second cake layer, then cover the entire cake with remaining frosting. Use an offset spatula to create soft swirls or smooth the surface.
  12. Chill the cake briefly before serving to help set the frosting.

Notes

Use almond flour for gluten-free option; substitute rosewater with orange blossom water or vanilla extract if unavailable. For dairy-free, use almond or oat milk and vegan butter. If frosting looks curdled, keep beating until smooth. Chill cake before serving for best texture. Avoid freezing to prevent frosting weeping.

Nutrition

Keywords: chiffon cake, raspberry cake, rosewater cake, Swiss meringue frosting, light cake, floral dessert, spring dessert, layered cake

Find it online: https://elvafood.com/fluffy-raspberry-rose-chiffon-cake-recipe-with-easy-swiss-meringue-frosting/