Cranberry Sour Cream Chiffon Recipe

Name: Cranberry Sour Cream Chiffon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 1/16 tablespoons corn oil; 1 5/8 tablespoons sweetened condensed milk; 2/3 cup sour cream; 1 cup flour German #405; 1/8 tablespoon baking powder; 6 egg yolks at room temperature; 1/2 teaspoon vanilla extract; 1 3/4 cups dried cranberries; 1/2 tablespoon cornstarch; 6 egg whites at room temperature; 7/8 cup caster sugar; 1/8 teaspoon salt; 1 teaspoon lemon juice

Servings: persons

6 1/16 tablespoons corn oil
1 5/8 tablespoons sweetened condensed milk
2/3 cup sour cream
1 cup flour German #405
1/8 tablespoon baking powder
6 egg yolks at room temperature
1/2 teaspoon vanilla extract
1 3/4 cups dried cranberries
1/2 tablespoon cornstarch
6 egg whites at room temperature
7/8 cup caster sugar
1/8 teaspoon salt
1 teaspoon 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.

818

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 1/16 tablespoons corn oil, 1 5/8 tablespoons sweetened condensed milk, 2/3 cup sour cream, 1 cup flour German #405, and more.

Yes, Cranberry Sour Cream Chiffon falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry Sour Cream Chiffon

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