Cracker Pack 2019

Raspberries & Cream Chiffon Sponge

Patrick Ryan, chef at The Firehouse, Delgany, Co Wicklow & Heir Island, Cork
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  • Plain flour 225g
  • Baking powder 20g
  • Salt pinch
  • Caster sugar 250g
  • Lemon 1 zest and juice
  • Eggs 6, separated - yolks and white
  • Vegetable oil 120ml
  • Caster sugar 50g - to be used with the egg whites
  • Whipping cream 100ml
  • Raspberry jam 100g
  • Raspberries fresh, handful


  1. Sift together flour, baking powder and salt. Mix lemon zest and sugar through the flour
  2. Add egg yolks and lemon juice
  3. Place all ingredients in the bowl of a mixer. Using the paddle attachment, mix on a medium speed and pour on sunflower oil slowly until fully incorporated
  4. In a clean separate bowl, whisk egg whites with 50g of caster sugar to form soft peaks
  5. Fold the egg whites into the cake mix. Grease and line a 10-inch cake ring. Preheat the oven to 170C. Place the cake mix into the cake ring and bake for 35 – 40 minutes
  6. Once baked, remove cake and invert cake ring immediately onto a clean baking tray and allow to cool
  7. Once cake has cooled, cut in half lengthwise. Spread one half with raspberry jam and cover with whipped cream
  8. Sandwich the second layer on top, dust with icing sugar, decorate with fresh raspberries and serve
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