cranberry breeze cake

Cranberry Chiffon Cake Recipe Guide

Creating a light, fluffy cranberry chiffon cake is easier than you think! Follow this simple guide to bake a delightful treat that’s perfect for any occasion.

Ingredients:

- 120g cake flour

- 80g granulated sugar (for batter)

- 60g vegetable oil

- 4 large eggs (separated)

- 60ml milk

- 1 tsp vanilla extract

- 80g fresh or frozen cranberries (tossed in 1 tbsp flour to prevent sinking)

- ½ tsp cream of tartar

- 40g granulated sugar (for meringue)

Steps:

1. Prep: Preheat oven to 160°C (320°F). Grease and line a 17cm chiffon pan. Sift flour and set aside. Toss cranberries in 1 tbsp flour.

2. Mix Batter: Whisk egg yolks, 80g sugar, oil, milk, and vanilla until smooth. Gradually fold in sifted flour until just combined. Gently fold in floured cranberries.

3. Make Meringue: In a clean bowl, beat egg whites with cream of tartar until foamy. Add 40g sugar gradually, beating until stiff peaks form.

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

5. Bake: Pour batter into the pan. Bake for 45–50 minutes until a skewer comes out clean. Invert immediately and cool completely before removing from the pan.

Tip: For extra flavor, add a tablespoon of orange zest to the batter! Enjoy your tangy, airy cranberry chiffon cake with a cup of tea or coffee.