Raspberry Chiffon Cake
1 Cup Raspberries
Bundt Cake Pan, greased
5 Eggs, separated
1 tsp, Cream of Tartar
1 1/2 cups, Raw Sugar
1 1/4 cups, Cake flour (not self rising)
2 tsp baking powder
1/2 tsp sea salt
3/4 cup Almond Milk, unsweetened original
1/2 cup Grape seed oil
1 Vanilla Bean, Split and scrapped
1 Cup Butter, Softened
1/4 Cup Powdered Sugar + 1 TBSP for dusting
1/4 tsp Vanilla Extract
Use an electric mixer to whip the Butter, powdered sugar and vanilla extract together. Mix for 2-3 minutes so that the frosting becomes fluffy.
Preheat oven to 325 degrees Fahrenheit
In a large bowl, whisk the oil eggs yolks and almond milk together. Once combined, add the Flour, 1 Cup Sugar, baking powder and salt together.
In a medium bowl, use an electric hand mixer to whisk the egg whites, cream of tartar and vanilla. whisk till soft peaks form. Slowly add the remaining 1/4 cup of sugar a little bit at a time till glossy and stiff.
Gently fold the egg white mixture into the batter 1/3 at a time. Once all of the whites have been added and thoroughly combined, pour into the greased bundt cake pan. Bake for one hour.
Let cool upside down for 1 hour, then un-mold.
Fill the bundt cake with Raspberries, then frost the entire top of the cake, covering the hole. Sprinkle the top with several berries and dust with powdered sugar for presentation!