These days, I have been baking a lot of chiffon cakes with rice flour added to cake flour. I can say so far, none has failed. This is another chiffon cake with rice flour and the other ingredients similar to Cranberry Yoghurt Chiffon Cake.
Notice the holes in the cake cos' I forgotten to tap the pan before baking
Ingredients For Egg Yolk Mixture
[use 7 inch or 19-20 cm tube pan]
5 egg yolks [I used size A eggs]
5 egg yolks [I used size A eggs]
1 tbsp sugar
40 ml corn oil
80 ml plain yoghurt
60 gm cake flour [I used superfine flour]
30 gm rice flour
50 gm dried cranberry [coated with 1/2 tbsp flour]
50 gm dried cranberry [coated with 1/2 tbsp flour]
1/4 tsp salt
Ingredients For Egg White Mixture
5 egg whites
1/4 tsp cream of tartar
50 gm castor sugar
50 gm castor sugar
- Sieve both flours together and mix in the salt.
- Separate egg yolks and whites into 2 separate bowls.
- In a bowl, mix flours, salt, sugar, yoghurt and oil until well combined.
- Add in egg yolks one after another, beat until creamy and smooth.
- Preheat oven at 160 degrees C for 10 minutes.
- In a separate bowl, whisk egg whites until frothy, add in the cream of tartar [if using]. Continue whisking and add in sugar in 3 batches. Whisk until soft to stiff peaks.
- Fold lightly 1/3 portion of the egg white into the egg yolk mixture until well combined. Then mix with the remaining egg white. Fold until well combined. Stir in the flour-coated dried cranberries.
- Pour batter into a 19-20 cm [7 inch] tube pan. Shake a little to smooth out the batter and tap pan several times on table top to release trapped air.
- Bake in preheated oven for 40 minutes or bake with bottom heat for 20 minutes then both top/bottom heat for remaining 20 minutes.
- Remove from oven and invert immediately to cool cake before slicing.
- Use a slim spatula to run around the edge of the pan and around the tube to dislodge cake before slicing cake.
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