cranberry wind recipe

How to Make Cranberry Chiffon Cake: A Complete Guide

Cranberry chiffon cake, with its light, airy texture and tangy-sweet flavor, is a delightful treat. Here’s a step-by-step guide to baking this perfect dessert.

Ingredients:

- 100g cranberries, fresh or frozen (chopped if large)

- 5 eggs (separated)

- 80g cake flour

- 70g sugar (divided: 50g for batter, 20g for meringue)

- 50ml vegetable oil

- 60ml milk

- 1 tsp vanilla extract

- ½ tsp cream of tartar (for egg whites)

Steps:

1. Prep: Preheat oven to 160°C (320°F). Grease and line a 17cm round cake pan. Toss cranberries with 1 tsp flour to prevent sinking.

2. Mix Batter: Sift cake flour. In a bowl, whisk egg yolks, 50g sugar, oil, milk, and vanilla until smooth. Gradually fold in flour and floured cranberries.

3. Whip Meringue: In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add remaining 20g sugar, whip to stiff peaks.

4. Combine: Gently fold 1/3 meringue into yolk batter to lighten, then fold back remaining meringue in two batches, maintaining airiness.

5. Bake: Pour batter into the pan. Bake for 30–35 minutes until risen and golden. Invert immediately and cool completely.

Serve: Enjoy plain or with a dusting of powdered sugar. The cake stays moist for 2 days stored in an airtight container.

This simple recipe yields a vibrant, fluffy cake—perfect for tea or dessert!