This cake is inspired by Pei-Lin@Dodol Mochi. Thanks, Pei-Lin!
| Yolk Batter | Meringue |
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- 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 emulsified. Sift in the flour and baking powder, mixing roughly. Add in egg yolks and vanilla extract. Gently mix until combined.
- 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 glossy 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.
- 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.
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64 comments:
Looks wonderful with those red cranberry spots. And the taste must be divine, like eating a cloud.
Merry Christmas, dear Angie.
sour cream! sounds really good, Angie! it looks great aswell.. u used fresh cranberries?
The texture of this cake looks absolutely beautiful. I'm coming over for a slice daaahling :D
What a gorgeous cake, light, fluffy with specks of red for the cranberries, perfect holiday eats!
@Donna,HH,Dajana, Thank you!!
@tracieMoo: I used dried one.
Wow it turned out so perfectly, :)
wow,delicious!
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
will it ever stop? I hope not - there is endless delicious beauty coming out of you!
Wow!!!! I love this... it's so beautifuly done!!!! Will get to try this out soon :p Thanks for sharing...
Looks so spongy and yumm...hope u had a gr8 x'mas....
This looks amazing!
this looks great Angie oh Pei Lin has such a nice blog Have a great saturday
Rebecca
Angie, the cake looks GORGEOUS! wow!!!
wow the cake looks really light and fluffy!
Very very delicious cake...
Happy New year to you...
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!
Fluffy and delicious! Have great holidays.
Lovely cake. Very beautifully baked, just gasping at the texture.
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.
beautiful!! i've been meaning to try a chiffon cake! you've inspired me to do one soon! =)
wonderful click !!!looks really yummm
Loved the texture...you are a perfect baker Angie...:-) Happy holidays !!!!
What a beautifu cake, I love genoise and chiffon. so light and beautiful!
Hi Dear,
Where can i purchase this German #405 flour?
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.
Wow this looks hard to resist. So soft looking. Merry Christmas. Edith
Your cake looks perfect like velvet. Happy holidays and all the best for the upcoming New Year.
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
Looks soooo spongyyyy and delicious...
Looks relaly yummy lol! I go over to join you... but first, I need a magic carpet! hehehe....
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 :)
So beautiful and moist...it's beckoning me!! Delicious :D
that looks completely amazing Angie!!! completley! wow..i really have to try this. beautiful pics too :))
This cake looks utterly gorgeous. Looks so soft and moist. Hope to make it soon. Thanks for sharing.
Gorgeous chiffon cake..
Wow! This cake looks so fluffy and spongy! It looks spectacular!
Oh wow. That is stunning!
Wow!! Wow!! Wow!! that looks fabulously yummy!!!
OOH i m drooling
Combo of cranberry and sour cream makes me drool......
Wishing you and your family a very Happy and Prosperous New Year dear!!!!!
What a gorgeous cake! So creamy, moist and delicious! Love the cranberries!
Your cake looks fluffy and delicious. Happy Holidays!
interesting!! I never think of sour cream for chiffon cake.Thanks for your wonderful idea!!
I love chiffon cake and this is a new flavor to me.. Can't wait to try it soon.
ooohhh! the texture looks divineeee!!
They look wonderfully soft and ready to be plunged into.. very good.
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
Yummy, this looks so perfect and delicious! I love the texture, just perfect, and I bet the taste was amazing!
Wow! You have the delicious recipes, Angie!The texture in that cake looks fantastic! happy new year!
Love chiffon cake, I would love to try to make this! Happy New Year!
I am drooling,Cakes looks so good.Eye catching picture
Looks divine - so light and fluffy - exactly how a chiffon should look like but with really great new flavours!
Beautiful! The texture of the cake looks just amazing!
Love this cake. Can I omit the condense milk and is cornstarch, cornflour? This is certainly the blog to go to for inspiration!
This reminds me of the Russian "sponge cake" that I sometimes make, so delicious!
@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.
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