A light and fluffy chiffon cake with a crown pattern created by scoring the top during baking. Made with whipped egg whites folded into an egg yolk base, studded with dried cranberries and raisins.
dried cranberries and raisinscan add more to taste1 handful
Steps
1
Preheat the oven to 160°C (320°F).
2
In a bowl, combine egg yolks, oil, vanilla extract, yogurt, and salt. Sift in the cake flour and baking powder, and mix until smooth. Set aside.
3
In a separate bowl, beat the egg whites and white vinegar on medium-high speed. Once foamy, gradually add the sugar while continuing to beat until medium peaks form.
4
Add two dollops of beaten egg white to the yolk mixture to lighten it. Pour the yolk mixture into the remaining egg whites and gently fold until just combined. Add a handful of dried cranberries and raisins.
5
Line an 8×3.5-inch chiffon pan with parchment paper. Pour in half the batter, sprinkle with some dried berries, then pour in the remaining batter. Run a skewer through the batter to release excess air bubbles.
6
Bake in the preheated oven for 14 minutes. Remove and make slits on the top to create a crown effect. Return to the oven and bake for another 30–35 minutes, or until a toothpick inserted comes out clean.
7
Invert the cake onto a cooling rack upside down to retain its fluffiness while it cools completely.
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