Cranberry Chiffon Cake


Egg Yolk Batter:

5 egg yolks

70g caster sugar

60ml full cream milk

100g homemade cranberry sauce

130g cake flour

3g salt

80ml canola oil


6 egg whites

70g caster sugar

¼ tsp cream of tartar

Preparation Instructions:

  1. Preheat oven at 170C.
  2. In a mixing bowl, add in egg yolks and caster sugar. Whisk until frothy.
  3. Add in full cream milk and cranberry sauce. Whisk to combine.
  4. Add in cake flour and salt. Whisk to combine.
  5. Add in canola oil. Whisk to combine. Set aside.
  6. Beat egg whites with an electric mixer until bubbles form. Add in cream of tartar. Beat until combine. Mix in 1/3 of caster sugar at a time, and beat well between additions. Continue to beat until stiff peaks form.
  7. Spoon out 1/3 of the beaten egg whites and mix into the egg yolk batter.
  8. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
  9. Pour batter into a 20cm chiffon cake pan. Level the surface with a spatula.
  10. Bake in preheated oven at 170C for 1 hour.
  11. Remove cake from the oven, invert the pan immediately. Allow to cool completely.




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