Cranberry juice chiffon cake
Unmoulded, and it cools upside down
Egg yolks, oil, and cranberry juice poured into the center of the dry ingredients; egg whites whisked until stiff with lemon juice and folded in from the bottom up.
Bake for one hour at 180 °C in the chiffon pan, which is never greased: the batter clings to the sides to rise.
1 hour and 30 minutes
Preparation time
Dessert
Category
Media
Difficulty
8 servings
Servings
What is needed
Serves one 7-inch chiffon cake pan.
4 eggs (for the cake)
180g sugar (cake)
185g Type 0 flour (for cake)
150 g Pure cranberry juice (cake)
80g of vegetable oil (cake)
1 sachet of baking powder (for cakes)
1 teaspoon lemon juice (cake)
1 pinch of salt (cake)
100g (3½oz) icing sugar
Pure cranberry juice as needed (glaze)
Eleven passages
Separate
Separate the egg whites from the yolks.
The dust
Sift the flour into a bowl and add sugar, salt, and yeast.
Center
Add the oil, egg yolks, and cranberry juice.
Egg whites
In another bowl, whisk them until stiff with the lemon juice.
Incorporate
Mix the ingredients in the first bowl, then gently fold in the whipped egg whites from the bottom up, without deflating them.
In the mold
Pour the batter into the 18 cm chiffon cake pan, without greasing it, and bake in a preheated oven at 180 °C for about 1 hour.
Without the right mold
Use a 24 cm diameter mold, greasing it with butter or release spray.
Overturned
When you take it out of the oven, keep the chiffon cake upside down until it's cold.
The icing
Mix the icing sugar with one teaspoon of cranberry juice at a time, until smooth but not too runny.
Pour
Arrange the cake on a plate or cutting board and pour the glaze over the top, letting it drip down the sides.
Decorate
With fresh fruit or edible flower petals.
Two things to know
Do not grease the pan. This is the only cake where the batter needs to stick to the sides: this is how it rises and stays tall.
Cool upside down. If left upright, it will collapse under its own weight while still warm.
The ingredient
The ingredient for this recipe. Pure cranberry juice: 100% juice, with a tart taste.
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