Cranberry Sour Cream Chiffon

Foodista Cookbook Entry

Category: Desserts & Sweets | Blog URL: http://angiesrecipes.blogspot.com/2009/12/cranberry-sour-cream-chiffon.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

150 grams Sour cream
130 grams German #405 flour
6 Egg yolks, at room temperature
1/2 teaspoon Vanilla extract
1/2 tablespoon Cornstarch
6 Egg whites, at room temperature
100 grams Caster sugar
1 gram Salt
teaspoon Lemon juice

Preparation

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.

Tools

 



Yield:

8 slices

Added:

Saturday, December 26, 2009 - 1:52am

Creator:

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