Grand Finale White Chocolate Raspberry Chiffon Cak

Name: Grand Finale White Chocolate Raspberry Chiffon Cak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 egg whites; 1/2 teaspoon cream of tartar; 1 cup sugar, divided; 2 cups cake flour; 1/2 cup light brown sugar, packed; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup vegetble oil; 1/2 cup cold water; 1/4 cup raspberry syrup (used for beverages); 1 tablespoon vanilla; 1 teaspoon grated lemon peel; 6 egg yolks; 1 pkg. (6 oz) white baking bars, grated; 1 cup coarsely chopped macadamia nuts; 1 cup raspberry preserves; 1/3 cup white chocolate morsels; 1 tablespoon butter; Fresh raspberries, if desired; White chocolate curls, if desired

Servings: persons

8 egg whites
1/2 teaspoon cream of tartar
1 cup sugar, divided
2 cups cake flour
1/2 cup light brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetble oil
1/2 cup cold water
1/4 cup raspberry syrup (used for beverages)
1 tablespoon vanilla
1 teaspoon grated lemon peel
6 egg yolks
1 pkg. (6 oz) white baking bars, grated
1 cup coarsely chopped macadamia nuts
1 cup raspberry preserves
1/3 cup white chocolate morsels
1 tablespoon butter
Fresh raspberries, if desired
White chocolate curls, if desired

1
Heat oven to 325. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until soft peaks form. Gradually beat in 1/2 cup of the sugar, 2 tablespoons at a time, until stiff peaks form; set aside.
2
Mix flour, remaining 1/2 cup sugar, brown sugar, baking powder and salt in large bowl. Beat in oil, water, syrup, vanilla, lemon peel and egg yolks on medium speed, scraping bowl occasionally, until blended. Stir in grated white chocolate and chopped macadamia nuts. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into 10x4-inch ungreased angel food cake pan.
3
Bake 1 hour 15 minutes or until top springs back when lightly touched. Immediately turn upside down onto funnel and cool completely, about 2 hours. Loosen side of cake with long metal spatula and remove from pan. Heat preserves in small saucepan over medium heat, stirring constantly, until bubbly. Drizzle over cake. Cool completely. Heat 1/3 cup chocolate morsels with butter in small saucepan over medium heat, stirring constantly until smooth. Drizzle over preserves. Garnish around plate with fresh raspberies and chocolate curls, if desired.

1433

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 8 egg whites, 1/2 teaspoon cream of tartar, 1 cup sugar, divided, 2 cups cake flour, and more.

Yes, Grand Finale White Chocolate Raspberry Chiffon Cak falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!