chiffon cupcakes. The only difference is, I added in some dried cranberries as I love it in my bakes, be it cookies, bread or cakes.
Cranberry Orange Chiffon Cake
(for 17cm tube pan)
3 egg yolks
25g caster sugar
35ml vegetable oil
60ml orange juice
1 teaspoon Cointreau (I used 2 teaspoons)
zest from 1 orange
80g cake flour
4 egg whites
45g caster sugar
40g dried cranberries
some cake flour for dusting
- Chop dried cranberries into smaller pieces. Coat with cake flour and sieve to remove excess flour. Set aside.
- Place egg yolks in a mixing bowl. With a manual hand whisk, whisk the yolks a little. Add in sugar and whisk to combine.
- Add in vegetable oil gradually, whisk to combine. Add orange juice, cointreau and orange zest, whisk to combine. Sieve over the flour and whisk till the flour is fully incorporated. Do not over mix. Set aside.
- In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
- Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
- To prevent the dried cranberries from sinking to the bottom of the pan, first pour a small portion of batter into a 17cm tube pan (do not grease the pan), just enough batter to fill the base of the pan.
- Add the prepared dried cranberries into the remaining batter in the mixing bowl. Fold with a spatula until just blended. Do not over mix. Pour batter into the pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
- Bake in pre-heated oven at 180 degC for 30 mins, or until a toothpick inserted into the centre comes out clean, when lightly pressed the cake will spring back. Invert the pan immediately and let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.