Fluffy Crown Chiffon Cake

Von Savor Easy · 90 Min.

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Zubereitung

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.

Zusammengefasst aus dem Video von Savor Easy. Schau es dir für die Details an.

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