Cranberry Sour Cream Chiffon
By: Angie's Recipes
Published: Saturday, December 26, 2009 - 1:52am

Ingredients




Yolk Batter:
90 ml Corn oil
30 grams Sweetened condensed milk
150 grams Sour cream
130 grams German #405 flour
2 grams Baking powder
6 Egg yolks, at room temperature
1/2 teaspoon Vanilla extract
70 grams Dried cranberries
1/2 tablespoon Cornstarch
Meringue:
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.