Raspberry chiffon cake

Cake

• 220 g caster sugar
• 300 g self-raising flour
• 200 g grapeseed oil (see Tips)
• 40 g lemon juice
• 160 g water
• 1 tsp natural vanilla extract
• 7 eggs, separated
• 1 pinch cream of tartar
• 1 pinch salt

Raspberry cream

• 200 - 250 g pouring (whipping) cream
• 70 g raspberry jam, strained (approx. 100 g before straining - see Tips)
• fresh raspberries, for decorating
• edible flowers, for decorating (optional)