Wednesday, 27 June 2012

Cranberry Orange Chiffon Cake Recipe (step by step photos)

Chiffon Cake is a very light cake made from vegetable oil, eggs, sugar, flour, baking powder and flavorings. In contrast to the traditional cakes, chiffon cake achieve a fluffy texture by beating egg whites until stiff, and folding them into the cake batter before baking. Today, I will make chiffon cake with marble effect on it using my favorite chiffon cake recipe. This delicious chiffon cake is made from plain flour, corn flour, eggs, sugar, salt, vanilla extract, fresh milk, orange juice, dried cranberries and vegetable oil.

Ingredients (for 9 inches chiffon cake pan) 

  • 4 large egg yolks 
  • 15 grams castor sugar 
  • 50 milliliters vegetable oil 
  • 1/4 teaspoon salt 
  • 50 milliliters freshly squeezed orange juice 
  • 75 grams plain flour, sifted 

  • 4 large egg yolks 
  • 10 grams castor sugar 
  • 50 milliliters vegetable oil 
  • 1 teaspoon vanilla extract 
  • 1/4 teaspoon salt 
  • 100 grams dried cranberries 
  • 120 milliliters fresh milk 
  • 75 grams plain flour, sifted 

  • 160 grams castor sugar 
  • 16 grams corn flour 
  • 8 large egg whites


1. Preheat oven to 160 degrees C.

2. For Cranberry Puree. In a blender or food processor, put 
    together dried cranberry and fresh milk and blend until mixture 
    is smooth. Set aside.

3. For Cranberry Mixture. In a large mixing bowl, mix together
    egg yolks, salt and 10 grams sugar with a balloon whisk. Add
    in vegetable oil and cranberry puree. Stir well. Gradually mix in
    75 grams plain flour. Combine well. Set aside.

4. For Orange Mixture. In a large mixing bowl, mix together
   egg yolks, salt and 15 grams sugar with a balloon whisk. 
   Add in vegetable oil and orange juice. Stir well. Gradually mix in 
   75 grams plain flour. Combine well. Set aside. 

5. In a large mixing bowl, beat egg whites until foamy. Gradually 
    add in 150 grams sugar, one tablespoon at a time and beat 
    until soft peak form. Gradually add in corn flour and continue 
    beat until stiff and shiny peaks form.

6. Gently fold in the egg whites mixture into the orange mixture
    and cranberry mixture accordingly until well combined. 
    (Note: make sure the egg whites are well combined with the 
    egg yolks mixture without breaking the egg whites. Little egg 
    whites left will cause a big hole in the cake but over mixing 
    make it hardly rise during baking). 

7. To Assemble Marble Effect. Spoon in the cranberry batter 
    to 3 to 4 different corner of the 9 inches chiffon cake pan, 
    then continue to cover the cranberry batter with orange 
    batter, layer by layer until finish. Bake in preheated oven 
    for 50 to 55 minutes or until inserted tooth pick comes out 

8. Remove cake from the oven and invert the pan immediately 
    until the cake has cooled.

No comments:

Post a Comment