Orange Cranberry Chiffon Cake

I'm trying to use up the bag of oranges at home and decided to bake another chiffon cake. This time, I added some cranberries to make an Orange Cranberry Chiffon Cake!

I like the tart and crunch from the orange infused cranberries as I've soaked the dried cranberries in orange juice. This chiffon cake is sure to please as it is such a light and refreshing cake to enjoy!

Orange Cranberry Chiffon Cake

makes a 23cm tube pan

Ingredients:

6 egg yolks 
40g sugar

50g oil (I used Medella's Organic Premium Coconut Cooking Oil)

100ml orange juice

1 orange zest 
40g dried cranberry
1/2 tsp vanilla extract

120g cake flour

1/2 tsp baking powder

6 egg whites

60g sugar

1/4 tsp cream of tartar

Method:

1. Sieve plain flour and baking powder. Set aside.

2. Soak the dried cranberry and orange juice for about 30 minutes. Then mix in the orange zest, oil and vanilla extract. Set aside.

 
3. In a large mixing bowl, whisk egg yolks and sugar until light and fluffy.

4. Add in the orange juice, orange zest, cranberry, oil, and vanilla extract. Stir till well combined.

5. Add in the sifted flour mixture and whisk till smooth.

6. To make the meringue, beat egg whites in a clean bowl till foamy. Add cream of tartar and sugar. Continue to beat at high speed till stiff peaks form.

7.  Add 1/3 of the meringue into the yolk batter and mix with a whisk.

8. Add another 1/3 of the meringue into the batter and mix with a whisk.

9. Then add in the balance 1/3 of the meringue and gently fold the meringue into the cake batter until well blended.

10. Pour the batter into an ungreased 9" (23cm) chiffon pan and bake in preheated oven at 160C for 60 minutes.

11. When cake is done, remove cake from oven and let cool inverted completely before unmolding.

Note:
When the cake has cooled down completely, run a paring knife between the cake and the sides of the pan to separate it from the chiffon pan. Unmold the cake and slice to serve. Keep cake covered to prevent from drying out.

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