Cranberry Sour Cream Chiffon

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

Yolk Batter


  • 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.

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