Fluffy Crown Chiffon Cake

By Savor Easy · 90 min

Ingredients

Instructions

1. Preheat the oven to 160°C (320°F).
2. Mix the egg yolks, oil, vanilla, yogurt and salt in a bowl. Sift in the cake flour and baking powder and mix until smooth. Set aside.
3. Beat the egg whites with the vinegar on medium-high. When frothy, gradually add the sugar and keep beating to medium peaks.
4. Stir 2 dollops of the beaten whites into the yolk batter to loosen it, then pour the batter over the remaining whites and fold gently. Add a handful of dried cranberries and raisins.
5. Line an 8x3.5 inch chiffon pan with parchment. Pour in half the batter, scatter some dried fruit, then pour in the rest. Run a skewer through to release air bubbles.
6. Bake for 14 minutes, then cut slits in the top to create a crown. Bake for another 30-35 minutes, until a toothpick inserted comes out clean.
7. Cool the cake upside down to keep it fluffy.
8. Unmold and serve.

Summarized from Savor Easy's video. Watch it for the details.

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