Cranberries Orange Chiffon Cake

Makes one 23 cm chiffon cake

Ingredients :-
6 Egg Yolks
40gm Caster Sugar
50ml Oil
90ml Orange Juice
2 grated Orange Zest
2 tsp Cointreau
120gm Cake Flour
5gm Baking Powder

6 Egg Whites
70gm Caster Sugar
1/4 tsp Cream of Tartar (Optional)

60gm Dried Cranberries (dust with 1 tbsp cake flour)

Preheat Oven at 160°C
Baking Temperature: Bake at 160°C for 20 minutes then reduce to 150°C for 30 minutes.

Chiffon Cake Pan : 23 cm

Thank you for watching.

Music : Time For Me
Artist : Biddy Sullivan
Source: Epidemic Sound

0:00 Introduction
0:06 Dried Cranberries 60g - chopped into small pieces
0:09 Grate 2 orange zest
0:15 Squeezed 90ml Fresh Orange Juice
0:19 Sieve 120gm cake flour and 5g baking powder
1:35 Add in Orange Zest
1:53 Add in 2 tsp Cointreau (optional)
2:09 Add in 120gm cake flour and 5gm baking powder
2:54 Whisk 6 egg whites until foamy
3:27 Add in 70gm caster sugar in 3 parts
4:26 Whisk until stiff peaks
5:17 Gradually add in dried Cranberries in 3 parts
6:40 Pour the batter into 23cm chiffon cake pan
7:09 Spread the batter evenly with a chopstick
7:33 Release chiffon cake by using hand
8:55 Cranberries Orange Chiffon Cake