Posts Tagged cranberry

Orange Chiffon

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Orange Chiffon

3 large eggs yolk
60g cake/superfine flour
1/8 tsp salt
orange zest from 1 small orange
50g vegetable oil
20g caster sugar
50 g fresh orange juice (1 small orange is sufficient)

4 large eggs white
50g caster sugar
1/4 teaspoon cream of tartar

30g finely chopped dried cranberries

Instructions:

1. Zest the oranges and squeeze out juice. Measure out 50g juice and set aside.

2. Sift flour.

3. In a large mixing bowl, place the yolks, oil, salt, 20g sugar, orange juice and zest and mix with a hand whisk until all ingredients are incorporated.

4. Next add the flour and whisk quickly to incorporate. Set aside.

5. Beat the egg whites until frothy before adding cream of tartar. Continue beating until fine foams then gradually add in the 50g of sugar. Beat to firm peaks.

6. Add 1/3 of meringue into the yolk batter and mix well with a hand whisk to lighten the batter. Add another 1/3 and mix till combined. Lastly add the final portion and whisk briefly to combine before switching to spatula to scoop batter from bottom and fold up until no more streaks of yolk batter can be seen. Add the chopped cranberries and gently fold to incorporate into the batter evenly.

7. Pour into an 18cm tube pan and tap on the table top to remove bubbles and also to even out the batter.

8. Steam bake at 160C for 80 minutes. Remove from oven and invert immediately to cool.

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Orange Chiffon with Cranberries

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Orange Chiffon with Cranberries

Ingredients:

110g plain flour
10g corn flour
1/4 tsp baking powder
1/4 tsp salt
6 egg yolks
70g Corn oil
100g orange juice
zest of the oranges
20g dried cranberries, chopped finely

6 egg whites
1/4 tsp cream of tartar
110g caster sugar

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Method:-

1. Sift both flours, baking powder and salt together. Set aside.
2. Mix together cranberries, oil, zest and orange juice until well blended. (Do this before preparing other ingredients to give time for the cranberries to soak in some moisture). Add the yolks once other ingredients are prepared. Mix well before sifting in flour mixture and mix until combined. Set aside.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Pour batter into an 8″ tube pan. You can use a 9″ pan if you have it as I have some leftover batter.
6. Bang the cake pan on the kitchen bench to remove large air bubbles.
7. Bake the cake at 160C for 70-80 minutes or until cake is done. After removing cake from the oven, Immediately invert to cool completely before unmoulding.

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Yoghurt Cranberry Chiffon

IMG_2938.JPGYogurt Cranberry Chiffon
Ingredients:
6 egg yolks (65g eggs with shell)
50g  vegetable oil
40g castor sugar
150g plain yogurt
120g cake flour
1/4 tsp salt

6 egg whites
1/2 tsp cream of tartar
60g castor sugar

60g chopped dried cranberries, coat with a tablespoon of flour

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Method:

1. Preheat oven to 160C.
2. Sieve flour and set aside.
3. In a mixing bowl add oil, sugar, yoghurt, salt and yolks and whisk until combined then add the sifted flour.  Continue to mix until batter is smooth. Set aside.
4. To make the meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Add Cream of tartar and continue to beat while adding the sugar and continue beating until the egg whites are glossy with firm peaks.
5. Add 1/3 of the meringue to the batter and fold lightly to mix before adding the next 1/3 portion, fold in until just incorporated and then adding the final 1/3 portion and fold until no streaks of meringue can be seen. Gently fold in the cranberries and transfer the into prepared pan, and bake in preheated oven for 70-80 minutes or until golden brown. Follow your own oven temperature and time please.
6. Remove baked cake from oven and invert immediately to cool.

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Leftover batter is baked in muffin liners

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