Cranberry Chiffon

Merry Christmas To All!!!



Ingredient

• 200gm fresh cranberries
• 200ml water
• 100gm sugar
• 4 eggs, separate
• 2 tbsp oil
  
• 90gm self-raising flour
  
• 50gm sugar
• 1/4 tsp cream of tartar

Method

1. Place cranberries, water and 100gm sugar in a pot and bring to boil. Lower heat and simmer for 10mins till berries are soften. Remove from heat and cool complete. Reserve 200ml for the cake batter and puree the rest for coating.
2. Whisk egg yolks, oil and 200ml cranberry sauce till combine. Sift in flour and mix evenly.
3. With a electric whisk, beat egg whites and cream of tartar on medium speed till foamy. Add sugar gradually till stiff peak formed.
4. Fold in 1/3 egg white foam into egg batter and mix evenly. Pour the batter over the balance egg whites and fold evenly till combined.
   
5. Pour into ungreased chiffon pan and bake in preheated oven at 180 deg cel for 35mins. Remove from oven and invert pan and cool completely. Unmould and spread pureed cranberries sauce over the cake.