Cranberry Sour Cream Chiffon







This cake is inspired by Pei-Lin@Dodol Mochi. Thanks, Pei-Lin!


Yolk Batter
Meringue
  • 90 ml Corn oil
  • 30 g Sweetened condensed milk
  • 150 g Sour cream
  • 130 g German #405 flour
  • 2 g Baking powder
  • 6 Egg yolks, at room temperature
  • 1/2 tsp Vanilla extract
  • 70 g Dried cranberries
  • 1/2 tbsp Cornstarch
  • 6 Egg whites, at room temperature
  • 100 g Caster sugar
  • 1 g Salt
  • 1/3 tsp Lemon juice


  1. Preheat the oven to 165C/330F. Coat the dried cranberries with cornstarch in a small bowl. Set aside. Place the corn oil, sweetened condensed milk and sour cream in a mixing bowl. Whisk until the mixture fully blended and imulsified. Sift in the flour and baking powder, mixing roughly. Add in egg yolks and vanilla extract. Gently mix until combined.
  2. Beat the egg whites with salt until fluffy, drizzling in the lemon juice, continue to beat until the soft peaks appear. Add in sugar in 3 additions, and beat until meringue gloosy and stiff. Gently fold 1/3 of the meringue into the yolk batter and then carefully fold in the remaining whites until well combined. Finally add in the dried cranberries.
  3. Pour the cake batter into a 24 cm springform pan. Bake the cake in the lower rack of the hot oven for 65 minutes. Remove and invert it onto a wire rack. Allow it to cool to the room temperature.



56 comments:

Dajana 26/12/09 13:09

Looks wonderful with those red cranberry spots. And the taste must be divine, like eating a cloud.
Merry Christmas, dear Angie.

[Reply]
tracieMoo 26/12/09 13:29

sour cream! sounds really good, Angie! it looks great aswell.. u used fresh cranberries?

[Reply]
Heavenly Housewife 26/12/09 13:29

The texture of this cake looks absolutely beautiful. I'm coming over for a slice daaahling :D

[Reply]
Donna-FFW 26/12/09 13:29

What a gorgeous cake, light, fluffy with specks of red for the cranberries, perfect holiday eats!

[Reply]
Angie's Recipes 26/12/09 13:34

@Donna,HH,Dajana, Thank you!!
@tracieMoo: I used dried one.

[Reply]
Peanutts 26/12/09 13:50

Wow it turned out so perfectly, :)

[Reply]
Dodol & Mochi 26/12/09 14:25

Hey, Angie!! Yours looks really moist! But, it sure looks denser than mine ... Is it because of the sour cream as it's normally thicker than plain stirred yogurt?

If I make this again, I'm going to try sub yogurt with sour cream! Thanks, Angie!! =D

Pei-Lin

[Reply]
doggybloggy 26/12/09 14:42

will it ever stop? I hope not - there is endless delicious beauty coming out of you!

[Reply]
Cuisine Paradise 26/12/09 15:10

Wow!!!! I love this... it's so beautifuly done!!!! Will get to try this out soon :p Thanks for sharing...

[Reply]
Vrinda 26/12/09 15:11

Looks so spongy and yumm...hope u had a gr8 x'mas....

[Reply]
Chow and Chatter 26/12/09 17:00

this looks great Angie oh Pei Lin has such a nice blog Have a great saturday

Rebecca

[Reply]
Katy ~ 26/12/09 17:31

Angie, the cake looks GORGEOUS! wow!!!

[Reply]
pigpigscorner 26/12/09 17:40

wow the cake looks really light and fluffy!

[Reply]
Abhilash 26/12/09 18:03

Very very delicious cake...

Happy New year to you...

[Reply]
Chef E 26/12/09 19:59

What a soft and fluffy cake we see here! I can imagine the taste and texture as I take a bite...you should open up a bakery girl!

[Reply]
tobias kocht! 26/12/09 20:38

Fluffy and delicious! Have great holidays.

[Reply]
Sadhana 26/12/09 21:10

Lovely cake. Very beautifully baked, just gasping at the texture.

[Reply]
Velva 26/12/09 21:29

Angie, the cranberry cake looks delightful. I really like the yellow cake speckled with cranberries. This would be perfect with a good hot cup of coffee.

[Reply]
Judy 26/12/09 22:10

beautiful!! i've been meaning to try a chiffon cake! you've inspired me to do one soon! =)

[Reply]
shahana 27/12/09 01:42

wonderful click !!!looks really yummm

[Reply]
Gulmohar 27/12/09 02:14

Loved the texture...you are a perfect baker Angie...:-) Happy holidays !!!!

[Reply]
Sarah 27/12/09 02:30

What a beautifu cake, I love genoise and chiffon. so light and beautiful!

[Reply]
Anonymous 27/12/09 03:54

Hi Dear,
Where can i purchase this German #405 flour?

[Reply]
Angie's Recipes 27/12/09 07:12

Thank you, my friends!
@Pei-Lin:I think the thickness of both yoghurt and sour cream are about the same. What type of yoghurt did you use for the cake? A plain yoghurt with 3.5% fat?
@Anonymous: German #405 flour can be substituted with pastry flour or flour with 10% protein content.

[Reply]
Anonymous 27/12/09 08:23

Wow this looks hard to resist. So soft looking. Merry Christmas. Edith

[Reply]
Ivy 27/12/09 09:49

Your cake looks perfect like velvet. Happy holidays and all the best for the upcoming New Year.

[Reply]
Dodol & Mochi 27/12/09 14:09

Hey, Angie! Mine was fat-free. I tried to check the specificity of details from the packaging of the yogurt tub. The percentage of fat wasn't listed however. All I can say, for sure, is it was runnier than sour cream ... at least for the sour cream that I've come across in my life so far.

Due to our diet here, sour cream isn't something we keep in hand in the fridge. So, I reckon the yogurt sold in Europe & the U.S. is way creamier, thicker than what we can normally get here. I've heard from other blogger friend that the yogurt sold in Beijing even comes with straws for people to drink on!

I'm glad that you tried the cake out! Glad to know you love it! =D

[Reply]
Tina 27/12/09 14:52

Looks soooo spongyyyy and delicious...

[Reply]
My Little Space 27/12/09 15:46

Looks relaly yummy lol! I go over to join you... but first, I need a magic carpet! hehehe....

[Reply]
nora@ffr 27/12/09 19:17

A soft, moist and delicious cake! Marvelous!
great job angie!! hope ye had a wonderful Christmas!! wish u a very very happy new year!!
with loads of love
nora :)

[Reply]
girlichef 27/12/09 22:36

So beautiful and moist...it's beckoning me!! Delicious :D

[Reply]
zurin 28/12/09 05:20

that looks completely amazing Angie!!! completley! wow..i really have to try this. beautiful pics too :))

[Reply]
MaryMoh 28/12/09 09:02

This cake looks utterly gorgeous. Looks so soft and moist. Hope to make it soon. Thanks for sharing.

[Reply]
Priya 28/12/09 11:09

Gorgeous chiffon cake..

[Reply]
Fresh Local and Best 28/12/09 16:31

Wow! This cake looks so fluffy and spongy! It looks spectacular!

[Reply]
Bob 28/12/09 19:25

Oh wow. That is stunning!

[Reply]
Sarah Naveen 28/12/09 23:28

Wow!! Wow!! Wow!! that looks fabulously yummy!!!
OOH i m drooling

[Reply]
Mythreyi Dilip 29/12/09 01:57

Combo of cranberry and sour cream makes me drool......

Wishing you and your family a very Happy and Prosperous New Year dear!!!!!

[Reply]
Cinnamon-Girl Reeni♥ 29/12/09 03:32

What a gorgeous cake! So creamy, moist and delicious! Love the cranberries!

[Reply]
noobcook 29/12/09 05:23

Your cake looks fluffy and delicious. Happy Holidays!

[Reply]
Beachlover's Kitchen 29/12/09 06:39

interesting!! I never think of sour cream for chiffon cake.Thanks for your wonderful idea!!

[Reply]
Ellie 29/12/09 07:28

I love chiffon cake and this is a new flavor to me.. Can't wait to try it soon.

[Reply]
liya 29/12/09 07:59

ooohhh! the texture looks divineeee!!

[Reply]
Nostalgia 29/12/09 13:40

They look wonderfully soft and ready to be plunged into.. very good.

[Reply]
rose 29/12/09 14:20

Hello
It looks yummy and mouth watering.Cranberry is my favorite so I will surely try this at home.I think it takes time to make it.Thank you for such delicious recipe.

geruchloser knoblauch

[Reply]
Angie 29/12/09 16:22

Yummy, this looks so perfect and delicious! I love the texture, just perfect, and I bet the taste was amazing!

[Reply]
Erica 29/12/09 17:04

Wow! You have the delicious recipes, Angie!The texture in that cake looks fantastic! happy new year!

[Reply]
Janet @ Gourmet Traveller 88 29/12/09 22:59

Love chiffon cake, I would love to try to make this! Happy New Year!

[Reply]
my kitchen 31/12/09 13:25

I am drooling,Cakes looks so good.Eye catching picture

[Reply]
Trissa 1/1/10 12:43

Looks divine - so light and fluffy - exactly how a chiffon should look like but with really great new flavours!

[Reply]
lisaiscooking 2/1/10 18:10

Beautiful! The texture of the cake looks just amazing!

[Reply]
Cheah 11/1/10 11:08

Love this cake. Can I omit the condense milk and is cornstarch, cornflour? This is certainly the blog to go to for inspiration!

[Reply]
Marina 11/1/10 16:54

This reminds me of the Russian "sponge cake" that I sometimes make, so delicious!

[Reply]
Angie's Recipes 11/1/10 20:01

@Cheah: You can use sugar instead, but since the sweetened condensed milk serves as a stabilizer here, so it would be advisable not to substitute it.

[Reply]


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

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