CN105660789A - Method for manufacturing red raspberry jam core-injection chiffon cake - Google Patents

Abstract

The invention relates to a method for preparing a red raspberry jam-filled chiffon cake, which belongs to the field of baked food. Red raspberry jam and chiffon cake are the main raw materials, red raspberry juice is squeezed to obtain red raspberry juice, starch is added as a thickener, sugar is added to adjust the sweetness, blended, boiled, and concentrated to make red raspberry jam , used as a filling for filling. Flour, milk, vegetable oil, white granulated sugar, baking powder, tartar powder, etc. are fully mixed and stirred, and the chiffon cake is made through injection molding, baking, cooling and molding. Inject the red raspberry jam into the chiffon cake to make the finished chiffon cake filled with red raspberry jam. The product has a golden color, bright red fillings and a unique taste, which can meet people's nutritional and health needs at the same time. The preparation method is simple to operate, and the obtained product has strong health care function and broad market prospect.

Description

A kind of preparation method of red raspberry jam filling chiffon cake

technical field

The invention relates to a method for making a cake, in particular to a method for making a chiffon cake filled with red raspberry jam.

Background technique

Red raspberry, also known as raspberry (Rubusidaeus L.), is rich in organic acids, vitamin A, vitamin C, vitamin B1, vitamin B2, niacin and other vitamins and 8 kinds of amino acids necessary for human body; it is also rich in minerals , flavonoids, anthocyanins and volatile oils, phenols, terpenes and other active ingredients; raspberry fruit also contains a large amount of natural SOD (superoxide dismutase), ellagic acid, raspberry ketone, salicylic acid (natural aspirin) , vitamin E and other substances have the functions of strengthening yang, beautifying, anti-cancer, anti-aging, lowering fat, lowering blood pressure, preventing cardiovascular and cerebrovascular diseases, etc. It is a natural fruit with great biological functions and nutritional value. Its anti-oxidation, The anti-aging function ranks first among all kinds of berries. my country is rich in red raspberry resources, and the cultivation area has been expanding in recent years; however, due to the tenderness and juiciness of red raspberry fresh fruit, the preservation time is short, and it can only be consumed seasonally. There are few types of red raspberry products in the domestic market, and the variety is single. The nutritive value of the fresh fruit can be retained after processing the fruit of the red raspberry into jam to meet the consumption requirements of different seasons.

Jam is a kind of common food, because the taste is sweet and sour, palatable and nutritious, it is welcomed by consumers in general. At the same time, the production of jam solves the shortcoming that fresh fruit is not easy to store, and the processing procedure of jam is relatively simple, so it is also welcomed by merchants. Making fruit jam into the cake or smearing it on the surface of the cake can not only enrich the variety of cakes, but also meet people's nutritional needs.

Baked food is favored by consumers because of its rich nutrition, changeable shape, attractive flavor and convenient and quick eating. The age span of consumption is large, from children to the elderly, and both men and women like it. my country's baked food has unlimited potential, whether it is bread, pastry or biscuits, it will develop in a healthier, more nutritious and richer direction. Chiffon Cake is a transliteration of English Chiffon Cake, which is healthier because it does not contain animal fat. However, vegetable oil is not as good as animal oil, so it is necessary to use a large amount of egg white to support the volume of the cake. Because chiffon cake has a large amount of eggs and tastes better than other cakes, but it tends to have an eggy smell, so it is best to be served with jam, chocolate sauce, etc. Nowadays, many people are researching on combining fruits and cakes to make nutritious cakes of various flavors. The common one is jujube cake, which is also a relatively successful example. Others study cakes such as celery cakes and corn cakes. With the accelerated pace of life, jam with bread and cake has the characteristics of convenience and nutrition, and has become a common breakfast match.

Red raspberry jam-injected chiffon cake combines red raspberry jam with baked goods, which not only fully retains the nutritional content of red raspberry, but also enriches the taste of chiffon cake. A nutritious fruit cake with rich nutritional value, unique flavor, soft and sweet taste has been obtained, and at the same time, the market gap for cakes made of red raspberries has been filled.

Contents of the invention

The invention provides a method for making a red raspberry jam-infused chiffon cake, which fills the blank of the red raspberry jam-infused chiffon cake in the market and provides consumers with a nutritious fruit cake.

The present invention is achieved through the following technical solutions:

A kind of preparation method of red raspberry jam filling chiffon cake, comprising the preparation process of following steps:

(1) Whip the milk and vegetable oil; add granulated sugar to the egg yolk and stir; mix the above two evenly and sift in the mixture of flour and baking powder, and stir thoroughly after sieving to obtain egg yolk slurry;

(2) Add granulated sugar and cream of tartar to the protein, stir evenly, and obtain protein paste;

(3) Scraping the above-mentioned protein paste into the egg yolk slurry, fully stirring to obtain the cake paste;

(4) the red raspberry is protected with citric acid aqueous solution, beaten, and deseeded to obtain red raspberry juice;

(5) gelatinized starch, concentrating the above-mentioned red raspberry juice at the same time, adding the concentrated red raspberry juice to the gelatinized starch, fully heating, stirring, concentrating, filling, sealing, cooling, to obtain red raspberry jam;

(6) Inject the cake batter into molds, bake and cool it, and inject the above-mentioned red raspberry jam to obtain the finished chiffon cake filled with red raspberry jam.

The specific operation is detailed as follows:

(1) Whip the milk and vegetable oil; add granulated sugar to the egg yolk and stir; mix the above two evenly and sift in the mixture of flour and baking powder, and stir thoroughly after sieving to obtain egg yolk slurry;

Firstly, 25-45g of milk and 16-24g of vegetable oil are mixed and whipped until uniform to obtain a homogeneous milk and vegetable oil solution. Add 15g fine granulated sugar to 30-45g egg yolk and stir evenly, then mix in the milk and vegetable oil homogeneous solution mentioned above, mix well; mix 50-70g flour and 0.5-2.0g baking powder evenly, sieve into the above mixture three times, and sift in each time Finally, it must be fully stirred, there should be no dough lumps, and it should not be over-stirred, otherwise the noodles will become gluten;

Preferably, the added amount of milk is 32-38g, vegetable oil 19-21g, egg yolk 35-40g, flour 55-60g, and baking powder 1-1.5g.

(2) Add granulated sugar and cream of tartar to the protein, stir evenly, and obtain protein paste;

Put 60-85g egg whites into the basin, add 20-40g fine granulated sugar three times and stir, first add one-third of the fine granulated sugar and whip for 0.5-1min at a slow speed, a foam of 0.3-0.8cm size will appear, The purpose is to make the ingredients initially miscible; then add 0.5-1.5g of cream of tartar and another third of fine sugar, whip quickly for 3-5 minutes, let the egg whites foam until the foam that appears is fine and uniform; then add the last three minutes One of the fine granulated sugar, whipped quickly for 3-5 minutes until soft peaks appear; finally, whipped slowly for 1 minute, the purpose is to make the bubbles smaller and finer, and enhance its stability; the beaten protein paste is ready for use.

Preferably, the added amount of protein is 70-75g, granulated sugar is 25-35g, and cream of tartar is 0.8-1g.

(3) Scraping the above-mentioned protein paste into the egg yolk slurry, fully stirring to obtain the cake paste;

Scrape the egg white paste prepared above into the egg yolk paste, and mix it up and down, left and right, and do not draw circles in the crisscross method. Stir evenly to obtain a cake batter for later use.

Under the above-mentioned optimal conditions, the chiffon cake made is golden in color, soft in structure, sweet and palatable.

(4) the red raspberry is protected with citric acid aqueous solution, beaten, and deseeded to obtain red raspberry juice;

The color protection process is to thaw red raspberries at room temperature, pick out the stalks, flower pedicles and leaves and other sundries, weigh 500g red raspberries, dissolve 0.2-0.25g of citric acid in 100mL water, wait After dissolving, pour the citric acid solution into the red raspberries and soak for 10-15 minutes to protect the color.

The beating and seed removal process is to pour the red raspberries after the color protection treatment into a beater for beating, and filter out the raspberry seeds with two layers of gauze to obtain 350-450g of red raspberry juice.

(5) gelatinized starch, concentrating the above-mentioned red raspberry juice at the same time, adding the concentrated red raspberry juice to the gelatinized starch, fully heating, stirring, concentrating, filling, sealing, cooling, to obtain red raspberry jam;

The gelatinized starch process is to dissolve 10-90g of starch into 100mL of water and cook for gelatinization. After boiling and foaming, add 180-220g of white sugar in three times, and continue to boil for 10-30min until it becomes viscous.

Pour 350-450g of the above-mentioned red raspberry juice into another pot, heat and concentrate for 20-30min until viscous. Pour the concentrated raspberry juice into the gelatinized starch, stir fully, continue heating and concentrating; stir while heating until the soluble solid content is 65-70, fill, seal and cool to obtain red raspberry jam.

Preferably, the consumption of red raspberry juice is 400-430g, white granulated sugar 190-210g, and starch 45-50g. Under this optimal condition, the red raspberry jam made has moderate sweetness and sourness, strong fruity aroma, bright color and the best state.

(6) Inject the cake batter into molds, bake and cool it, and inject the above-mentioned red raspberry jam to obtain the finished chiffon cake filled with red raspberry jam.

The injection molding process is to quickly inject the mixed cake batter into the mold, and the mold cannot be greased. It should be ensured that the amount injected each time is equal and in place at one time. After injection molding, gently beat the mold on the operating table to shake out the large air bubbles mixed in.

The baking process is to adjust the heating temperature of the oven to 120-200° C., the lowering temperature to 110-190° C., and the baking time to be 10-40 minutes. Put the molded cake batter into an oven for baking.

As a preferred baking condition, adjust the temperature of the oven so that the upper heat temperature is 140-160°C, the lower heat temperature is 130-150°C, and the baking time is 20-30min. Under this optimal condition, the baked cake is elastic when pressed with the index finger on the surface of the cake, and can quickly return to its original shape. After the toothpick is inserted inside, there is no sticky flour slag on the toothpick.

Take the cake out and cool it upside down for 15-20 minutes. When the cake is turned upside down, the temperature of the cake is 35-45°C; heat the red raspberry jam to 35-45°C, then pour the red raspberry jam into the cake, red raspberry jam The injection amount is 10%-30% of the weight of the cake.

Under these conditions, the cake produced has a complete external shape and a plump internal structure. The cake is basically shaped, relatively firm, and the temperature is 35-45°C. At this time, the red raspberry jam will not sink to the bottom, and the temperature of the red raspberry jam is consistent with the temperature of the cake, and there will be no sudden cooling. So the cake will not shrink.

Preferably, the injection amount of the red raspberry jam is 20%-25% of the weight of the cake. Under this optimal condition, the acidity of the red raspberry jam neutralizes the sweet and greasy taste of the cake, and at the same time the ratio between the cake skin and filling is coordinated, and the sensory score of the cake is the highest at this time.

Advantages of the present invention:

The invention combines two main raw materials of red raspberry jam and chiffon cake, and the unique sweet and sour taste of red raspberry neutralizes the sweet and greasy mouthfeel of chiffon cake. The obtained product has the flavor of red raspberry and chiffon cake at the same time, the appearance is golden, the filling is bright red and bright, and the taste is unique.

Red raspberry also has health care functions such as beauty and beauty, anti-cancer and anti-cancer, anti-aging, liver protection and eyesight, nourishing qi and blood, regulating endocrine, adjusting blood pressure and blood lipids, and enhancing immunity.

The product not only enriches the types of cakes, but also meets the nutritional needs of the human body, and at the same time fills the gap in the market for such products.

detailed description

Example 1

Firstly, 25 g of milk and 16 g of vegetable oil are mixed and whipped until uniform to obtain a milk vegetable oil homogenate. Add 15g fine granulated sugar to 30g egg yolk and stir evenly, then mix in milk vegetable oil homogeneous solution, mix well; mix 50g flour and 0.5g baking powder evenly, sieve the above mixture in three times, stir well after each sieve, and make egg yolk pulp for later use. Take 60g of protein, add 20g of fine granulated sugar three times and stir, first add one-third of the fine granulated sugar and whip for 30s at a slow speed, and a foam of 0.3-0.8cm in size will appear; then add 0.5g of cream of tartar and another three minutes One part of fine sugar, whipping for 5 minutes quickly, let the egg white foam until the foam appears fine and uniform; then add the last third of fine sugar, whipping for 3 minutes until soft peaks appear; finally, whip for 1 minute at a slow speed , to make the bubbles smaller and finer; make a protein paste for later use. Scrape the egg white paste prepared above into the egg yolk paste, and mix it up and down, left and right, and do not draw circles in the crisscross method. Stir evenly to obtain a cake batter for later use. Thaw the red raspberries at room temperature, pick out the stalks, flower pedicles and leaves and other debris, weigh 500g; dissolve 0.25g of citric acid in 100mL of water, and pour the citric acid solution into the red raspberries after dissolving Soak the red raspberries in the fruit for 10 minutes to protect the color; pour the red raspberries after the color protection treatment into a beater and beat for 30 seconds, and filter out the raspberry seeds with two layers of gauze to obtain 450 g of red raspberry juice. Dissolve 90g of starch into 100mL of water and cook for gelatinization. After boiling and foaming, add 220g of white sugar three times, and continue to boil for 30min until it becomes viscous; at the same time, pour 450g of the red raspberry juice obtained above into another pot, heat Concentrate for 30 minutes until viscous; pour the concentrated red raspberry juice into the gelatinized starch, stir well and continue to concentrate until the soluble solids are 70, fill, seal, and cool to obtain red raspberry jam. Quickly pour the mixed cake batter into the mold without oiling the mold. Adjust the temperature of the oven until the upper heat temperature is 120°C, and the lower heat temperature is 110°C, and bake for 40 minutes to obtain a baked cake. Take out the baked cake and cool it upside down for 20 minutes until the temperature is 35°C, and heat the red raspberry jam to 35°C, inject the red raspberry jam into the cake, the injection amount is 10% of the weight of the cake. Get the Red Raspberry Jam Filled Chiffon Cake product.

Example 2

First, 30 g of milk and 18 g of vegetable oil are mixed and whipped until uniform to obtain a homogeneous milk and vegetable oil solution. Add 15g of granulated sugar to 43g of egg yolks and mix well, then mix in the milk and vegetable oil homogeneous solution, mix well; mix 68g of flour and 1.5g of baking powder evenly, sieve the above mixture in three times, stir well after each sieve, and make the egg yolk Pulp for later use. Take 70g of protein, add 25g of fine granulated sugar in three times and stir, first add one-third of the fine granulated sugar and whip for 50s at a slow speed, and a foam of 0.3-0.8cm in size will appear; then add 1.3g of cream of tartar and another three minutes One part of fine sugar, whipping for 4 minutes quickly, let the protein foam until the foam appears fine and uniform; then add the last third of fine sugar, whipping for 4 minutes until soft peaks appear; finally, whip for 1 minute at a slow speed , to make the bubbles smaller and finer; make a protein paste for later use. Scrape the egg white paste prepared above into the egg yolk paste, and mix it up and down, left and right, and do not draw circles in the crisscross method. Stir evenly to obtain a cake batter for later use. Thaw the red raspberries at room temperature, pick out the stalks, flower pedicles and leaves and other debris, weigh 500g; dissolve 0.2g of citric acid in 100mL of water, and pour the citric acid solution into the red raspberries after dissolving Soak in the fruit for 15 minutes to protect the color; pour the red raspberries after the color protection treatment into a beater and beat for 20 seconds, and filter out the raspberry seeds with two layers of gauze to obtain 350 g of red raspberry juice. Dissolve 10g of starch into 100mL of water and cook for gelatinization. After boiling and foaming, add 180g of white sugar three times, and continue to boil for 10min until it becomes sticky; at the same time, pour 350g of the red raspberry juice obtained above into another pot, heat Concentrate for 20 minutes until viscous; pour the concentrated red raspberry juice into the gelatinized starch, stir well and continue to concentrate until the soluble solids are 65, fill, seal, and cool to obtain red raspberry jam. Quickly pour the mixed cake batter into the mold without oiling the mold. Adjust the temperature of the oven until the upper heat temperature is 180°C, and the lower heat temperature is 170°C, and bake for 20 minutes to obtain a baked cake. Take out the baked cake and cool it upside down for 16 minutes until the temperature is 43°C, and heat the red raspberry jam to 43°C, inject the red raspberry jam into the cake, the injection amount is 15% of the weight of the cake. Get the Red Raspberry Jam Filled Chiffon Cake product.

Example 3

Firstly, 35 g of milk and 20 g of vegetable oil are mixed and whipped until uniform to obtain a milk vegetable oil homogenate. Add 15g fine granulated sugar to 32g egg yolk and mix well, then mix in the milk vegetable oil homogeneous solution, mix well; mix 55g flour and 1.0g baking powder evenly, sieve the above mixture in three times, stir well after each sieve, and make the egg yolk Pulp for later use. Take 80g of protein, add 30g of fine granulated sugar three times and stir, first add one-third of the fine granulated sugar and whip for 60s at a slow speed, and a foam of 0.3-0.8cm in size will appear; then add 1.4g of cream of tartar and another three minutes One part of fine granulated sugar, whip for 3 minutes quickly, let the egg white foam until the foam appears fine and uniform; then add the last third of fine granulated sugar, and whip for 4.5 minutes until soft peaks appear; finally, whip slowly 1min to make the air bubbles smaller and finer; make meringue paste for later use. Scrape the egg white paste prepared above into the egg yolk paste, and mix it up and down, left and right, and do not draw circles in the crisscross method. Stir evenly to obtain a cake batter for later use. Thaw the red raspberry at room temperature, pick out the stalks, flower pedicles and leaves and other sundries, weigh 500g; dissolve 0.23g of citric acid in 100mL of water, and pour the citric acid solution into the red raspberry after dissolving Soak the red raspberries in the fruit for 11 minutes to protect the color; pour the red raspberries after the color protection treatment into a beater and beat for 30 seconds, and filter out the raspberry seeds with two layers of gauze to obtain 430 g of red raspberry juice. Dissolve 50g of starch into 100mL of water and cook for gelatinization. After boiling and foaming, add 200g of white sugar three times, and continue to boil for 20 minutes until it becomes sticky; at the same time, pour 430g of the red raspberry juice obtained above into another pot, heat Concentrate for 26 minutes to viscous; pour the concentrated red raspberry juice into the gelatinized starch, stir well and continue to concentrate until the soluble solids are 69, fill, seal, and cool to obtain red raspberry jam. Quickly pour the mixed cake batter into the mold without oiling the mold. Adjust the temperature of the oven until the upper heat temperature is 160°C, and the lower heat temperature is 150°C, and bake for 30 minutes to obtain a baked cake. Take out the baked cake and cool it upside down for 18 minutes until the temperature is 40°C, and heat the red raspberry jam to 40°C, inject the red raspberry jam into the cake, and the injection amount is 20% of the weight of the cake. Get the Red Raspberry Jam Filled Chiffon Cake product.

Example 4

Firstly, 45 g of milk and 24 g of vegetable oil are mixed and whipped until uniform to obtain a milk vegetable oil homogenate. Add 15g of granulated sugar to 45g of egg yolks and mix well, then mix in milk and vegetable oil homogenate, mix well; mix 70g of flour and 2.0g of baking powder evenly, sift in the above mixture in three times, stir well after each sieve, and make egg yolks Pulp for later use. Take 85g of protein, add 40g of fine granulated sugar in three times and stir, first add one-third of the fine granulated sugar and whip for 55s at a slow speed, and a foam of 0.3-0.8cm in size will appear; then add 1.5g of cream of tartar and another three minutes One part of fine sugar, whipping for 4.5 minutes quickly, let the egg white foam until the foam appears fine and uniform; then add the last third of fine sugar, whipping for 5 minutes until soft peaks appear; finally, whip slowly 1min to make the air bubbles smaller and finer; make meringue paste for later use. Scrape the egg white paste prepared above into the egg yolk paste, and mix it up and down, left and right, and do not draw circles in the crisscross method. Stir evenly to obtain a cake batter for later use. Thaw the red raspberries at room temperature, pick out the stalks, flower pedicles and leaves and other sundries, weigh 500g; dissolve 0.21g of citric acid in 100mL of water, and pour the citric acid solution into the red raspberries after dissolving Soak the red raspberries in the fruit for 13 minutes to protect the color; pour the red raspberries after the color protection treatment into a beater and beat for 30 seconds, and filter out the raspberry seeds with two layers of gauze to obtain 380 g of red raspberry juice. Dissolve 30g of starch into 100mL of water and cook for gelatinization. After boiling and foaming, add 190g of white sugar three times, and continue to boil for 15 minutes until it becomes viscous; at the same time, pour 380g of the red raspberry juice obtained above into another pot, heat Concentrate for 25 minutes until viscous; pour the concentrated red raspberry juice into the gelatinized starch, stir well and continue to concentrate until the soluble solids are 67, fill, seal, and cool to obtain red raspberry jam. Quickly pour the mixed cake batter into the mold without oiling the mold. Adjust the temperature of the oven until the upper heat temperature is 200°C, and the lower heat temperature is 190°C, and bake for 10 minutes to obtain a baked cake. Take out the baked cake and cool it upside down for 15 minutes until the temperature is 45°C, and heat the red raspberry jam to 45°C, inject the red raspberry jam into the cake, the amount of injection is 30% of the weight of the cake. Get the Red Raspberry Jam Filled Chiffon Cake product.

The present invention is not limited to the scope of the embodiments, and any production method obtained through appropriate evolution according to the method of the present invention falls within the protection scope of the present invention.

Claims (9)

1. a kind of preparation method of red raspberry jam filling chiffon cake, is characterized in that, process step comprises: (1) Whip the milk and vegetable oil; add granulated sugar to the egg yolk and stir; mix the above two evenly and sift in the mixture of flour and baking powder, and stir thoroughly after sieving to obtain egg yolk slurry; (2) Add granulated sugar and cream of tartar to the protein, stir evenly, and obtain protein paste; (3) Scraping the above-mentioned protein paste into the egg yolk slurry, fully stirring to obtain the cake paste; (4) the red raspberry is protected with citric acid aqueous solution, beaten, and deseeded to obtain red raspberry juice; (5) gelatinized starch, concentrating the above-mentioned red raspberry juice at the same time, adding the concentrated red raspberry juice to the gelatinized starch, fully heating, stirring, concentrating, filling, sealing, cooling, to obtain red raspberry jam; (6) Inject the cake batter into molds, bake and cool it, and inject the above-mentioned red raspberry jam to obtain the finished chiffon cake filled with red raspberry jam. 2. the preparation method of red raspberry jam filling chiffon cake as claimed in claim 1, is characterized in that: step (1) is: mix 25-45g milk and 16-24g vegetable oil and whip until uniform, obtain milk Vegetable oil homogeneous solution; add 15g fine granulated sugar to 30-45g egg yolk and stir evenly, then mix the above-mentioned milk vegetable oil homogeneous solution, mix well; mix 50-70g flour and 0.5-2.0g baking powder evenly, and sieve into the above mixture three times, Stir thoroughly after each sieve to obtain egg yolk slurry. 3. the preparation method of red raspberry jam filling chiffon cake as claimed in claim 1, is characterized in that: step (2) is: put 60-85g egg white into the basin, and the granulated sugar of 20-40g Add in three times and stir, first add one-third of the fine sugar and whip slowly for 0.5-1min, and a foam of 0.3-0.8cm in size will appear, the purpose is to make the ingredients initially miscible; then add 0.5-1.5g of cream of tartar and For the other third of the fine sugar, whip for 3-5 minutes quickly to let the egg white foam until the foam is fine and uniform; then add the last third of the fine sugar and whip for 3-5 minutes until soft peaks appear; Finally, beat at a slow speed for 1 minute, the purpose is to make the bubbles smaller and finer, and enhance its stability; the beaten egg white paste is ready for use. 4. the preparation method of red raspberry jam filling chiffon cake as claimed in claim 1, is characterized in that: the sufficient stirring described in step (3) is to mix up and down, left and right, and cross flower method can not draw a circle . 5. the preparation method of red raspberry jam filling chiffon cake with core as claimed in claim 1 is characterized in that: the color protection process described in step (4) is to thaw red raspberry at room temperature, pick out wherein Stems, flower pedicles, leaves and other sundries, weigh 500g red raspberry, dissolve 0.2-0.25g citric acid in 100mL water, pour the citric acid solution into the red raspberry after soaking for 10-15min The beating and seed removal process is to pour the red raspberries after the color protection treatment into a beater for beating, and filter out the raspberry seeds with two layers of gauze to obtain 350-450g red raspberry juice. 6. the preparation method of red raspberry jam filling chiffon cake as claimed in claim 1, is characterized in that: the gelatinized starch process described in step (5) is to get 10-90g starch and dissolve into 100mL water and boil paste After boiling and bubbling, add 180-220g of white granulated sugar three times, and continue to boil for 10-30min until it becomes viscous. 7. The preparation method of red raspberry jam filling chiffon cake as claimed in claim 1, characterized in that: in the step (6), the temperature of the oven is adjusted to 120-200°C for the upper heat temperature, and 110-200°C for the lower heat temperature. 190°C, baking time 10-40min. 8. the preparation method of red raspberry jam filling chiffon cake as claimed in claim 1, is characterized in that: in step (6), after cake is taken out, cool to 35-45 ℃; And red raspberry jam is heated to Pour into the cake after 35-45°C. 9. the preparation method of red raspberry jam filling chiffon cake as claimed in claim 8, is characterized in that: the injection amount of red raspberry jam is 10%-30% of cake weight.