Cranberry Sour Cream Chiffon

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.

Photo: Angie's Recipes

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

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.

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.

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.