ORANGE CRANBERRY CHIFFON CAKE
adapted from : jeannietay.wordpress.com
Ingredients :
3 large egg yolks
60 gm cake or superfine flour
1/8 tsp salt
Orange zest from 1 small orange
50 gm vegetable oil
20 gm caster sugar
50 gm fresh orange juice (1 small orange is sufficient)
4 large egg whites
50 gm caster sugar
1/4 tsp cream of tartar
30 gm finely chopped dried cranberries
Directions :
1. Zest the oranges and squeeze out juice. Measure out 50 gm juice and set aside.
2. Sift the flour.
3. In a large mixing bowl, place the egg yolks, oil, salt, 20 gm sugar, orange juice and zest and mix with a hand whisk until all ingredients are incorporated.
4. Next add the flour and whisk quickly to incorporate. Set aside.
5. Beat the egg whites until frothy before adding cream of tartar. Continue beating until fine foams then gradually add in the 50 gm of sugar. Beat to firm peaks.
6. Add 1/3 of meringue into the yolk batter and mix well with a hand whisk to lighten the batter. Add another 1/3 and mix till combined. Lastly add the final portion and whisk briefly to combine before switching to a rubber spatula to scoop batter from bottom and fold up until no more streaks of yolk batter can be seen. Add the chopped cranberries and gently fold to incorporate.
7. Pour into an 18cm/7 inch ungreased tube pan, (I use a 20cm/8 inch tube pan).
Bake at 170'C for about 60 minutes or until cooked. Remove from oven and invert immediately to cool completely before unmoulding from the pan...
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