Chiffon #07 : Cranberries Chiffon Cake

The rabbit miss another deadline on her Chiffon Challenge hence she decided to convert the one week Chiffon Challenge to just a normal Chiffon recipe post, considering she do plan to bake another Chiffon after the completion of this one week. Today Chiffon is Cranberries Chiffon Cake and she was glad it turn out to be good.

Yeay… another success…

Cranberries Chiffon Cake1

Ingredients : for 1 x 7″ tube tin

  • 3 egg yolks
  • 20 gr sugar (optional) – I did not add more sugar since the cranberries juice have enough sweet
  • 35 gr corn oil
  • 75 gr cake flour
  • 70 gr dried cranberries (I soaked them in water for 15 minutes to moisten them)
  • 60 gr Cranberries juice (can substitute the type of juice if you want to make other flavor)
  • 1 tsp Strawberry paste (optional)
  • 3 egg whites
  • 60 gr sugar
  • 1/4 tsp cream of tartar (optional)

Method :

  1. Stir yolks, corn oil, juices, essence with a hand whisk in a bowl.
  2. Sieve in cake flour into yolk mixture and mix until smooth
  3. Whisk egg whites till foamy then add cream of tartar and sugar and continue whisking until stiff
  4. Fold the egg whites into yolk mixture one third at a time
  5. Fold in the cranberries and mix well
  6. Pour mixture into tube tin and bake untill cooked at 190C for about 35 minutes

Cranberries Chiffon Cake2

Happy eating and Happy Baking

 

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