Friday 26 July 2013

Cranberry Chiffon by Sharron Wee


Pls note that you should use a bigger tin for this ( at least 20cm and above)
I used a 17cm mould for this but had to scoop up for 2 small Hokkaido chiffon cupcakes ..***


6 egg yolks
30g caster sugar
1/2 tsp salt
80g veg oil

4 Lipton Cranberry & Raspberry Tea bags OR any other fruit tea because this flavour is hard to get =(
120g hot water

150g cake flour ( sifted)
3/4 tsp baking powder

6 egg whites
130g caster sugar
1/2 tsp cream of tartar

60g dried cranberry ( I use the dried cranberries sold at NTUC)
Flour the cranberries with a tablespoonful of plain flour and sieve away the excess)


. Preheat Oven to 170deg
. Cut the fruit tea bags and pour the fruit tea leaves into a bowl. Pour Hot water into it, stir and leave aside to cool.

. Using a hand whisk to whisk the egg yolk, salt and sugar in a bowl.
. Pour in the veg oil, fruit tea minus the tea leaves into the yolk mixture and sieve in the cake flour in to batter. Stir till well combined. Leave aside
. Whisk the egg whites till frothy. Add cream of tar tar. Gradually add the 130g of sugar till stiff peak form

. Fold in 1/3 of the meringue into the egg yolk mixture till well combined
. Fold in the remaining meringue in 2 portions lightly
. Lastly fold in the cranberries

. Pour batter into chiffon mould
. Place mould in oven and bake for 60 mins
. Remove from Oven, invert cake into table top and leave to cool for at least 45 mins
before removing chiffon from mould to serve

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