Chiffon cake with raspberries & lime

Preheat the oven to 170° C top/bottom heat.
Mix the flour, starch, baking powder, salt and 240 g of the baking sugar in a large mixing bowl and pass through a sieve several times. Form a well in the middle of the dry ingredients.

Then separate the eggs and weigh out 300 g egg whites and 130 g egg yolks. Whisk the egg whites for approx. 30 seconds. Sieve in a little cream of tartar and continue whisking while adding the rest of the baking sugar. Beat the egg whites for a further 5 minutes until stiff, shiny peaks form.

Thoroughly mix the egg yolk with the baking oil, milk, lime zest, lime juice and vanilla extract. Then carefully mix the mixture with the dry ingredients until you have a smooth dough. Finally, fold in the beaten egg whites, starting with just one third.

Pour the finished batter into the ungreased chiffon cake tin and bake in the oven for approx. 45 – 50 minutes (test with a skewer). Remove from the oven and turn out immediately. Leave to cool completely in the tin when turned out.

To make the icing, briefly whip the cream cheese and mix with powdered sugar and vanilla extract until smooth. Add the milk a tablespoon at a time until the desired consistency is achieved.

Finally, carefully remove the cooled cake from the tin, pour the icing over it and decorate with limes and raspberries.