INGREDIENTS FOR MAKING THE BERRY CHIFFON SPONGE
Start by beating to aerate
120 g caster sugar
When the mixture looks like mayo start pouring
50 g oil while keep beating the mixture.
Fold in the
30 g berry powder
120 g of sifted flour and incorporate gently to make the mixture look even
Pour on the tray and bake in a preheated oven at 165-170 degrees Celsius for 12 minutes.