Raspberry Jello Chiffon in normal pan




5 egg yolks
60g corn oil
85g milk
85g Jello crystals
120g AP flour
1/2 tsp baking powder

5 egg whites
60g sugar
1/4 tsp cream of tartar


1. Sift flour, salt and baking powder.

2. Beat egg whites until foamy before adding cream of tartar. Continue to beat while gradually adding the sugar and beat till stiff peaks. Set aside.

3. In a large mixing bowl whisk together the first 4 ingredients until blended. Add in the flour mixture, whisk until combined. Set aside.
4. Fold meringue into the yolk batter in 3 portions. Transfer batter into an 8″ greased sides and bottom lined pan. Tap gently to big bubbles. Run a skewer round to remove air pockets.
5. Bake in preheat oven in a water bath at 160C for 80 minutes or until cooked. Remove and unmould then put back to dry in the remaining oven heat if bottom is wet.

Drying in the oven with residual heat

Drying in the oven with residual heat





  1. vu phan said

    thanks for sharing. I don’t know what is Jello crystals? is it gelatin? I live in the US, never heard of jello crystals before. If you don’t mind, please let me know what is it. thanks.


    • jeannietay said

      YOu should be able to get Jello in the US! it’s crystal jello where you dissolve it to make jelly

      Liked by 1 person

      • Yuwadee Jimm said

        Thanks for information…its called gelatin desserts for the another name, right?


      • jeannietay said

        yes, it’s written on the packet


  2. Koh King said

    Thank you for sharing. Your cake is perfect. I am curious to know how you unmold it so beautifully & especially a chiffon cake but not in a tube pan. Did you unmold cake once out of oven ? cool in in oven residual heat inverted or upright and for how long ?


    • jeannietay said

      As mentioned, I cool in oven in an upright position for about 15-20 minutes, I didn’t count. Unmould when the cake has pulled away from the pan, i.e. starting to shrink. Probably about 2-3 minutes after removing from oven.


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