Recipes for the whole family

Chiffon is an American cake that is as fluffy as the famous cloth. Cranberry juice gives cranberry juice chiffon cake an unmistakable fragrance and flavor.

Ideal accompanied by a cup of tea, but also as a breakfast alternative paired with yogurt and juice.

Cranberry juice chiffon cake

1 hour and 30 minutes

Dessert

Medium difficulty

8 servings

Ingredients

For the cake:

4 eggs
180g of sugar
185g of type 0 flour
150g of MapleFarm Pure Cranberry Juice
80 g of seed oil
1 sachet of baking powder
1 teaspoon of lemon juice
A pinch of salt

For the icing:

100 powdered sugar
MapleFarm Pure Cranberry Juice qb

Instructions

Separate the egg whites from the yolks.
In a bowl sift the flour, add the sugar, salt and baking powder.
In the center of the dry ingredients pour the oil, egg yolks, and cranberry juice.
In another bowl whisk the egg whites with the lemon juice.
Mix the ingredients in the first bowl, then add the beaten egg whites, stirring gently from the bottom up, without disassembling them.
Pour the batter into the 18-cm-diameter chiffon cake mold without greasing it and bake, in a preheated oven, at 180° C for about 1 hour.
If you do not have a chiffon cake mold, use a 24-cm-diameter mold, taking care to grease it with butter or release spray.
When you bake the chiffon cake, tin it upside down until it is cold.
For the frosting, mix powdered sugar with one teaspoon of cranberry juice at a time until smooth but not too runny.
Place the cake on a plate or cutting board and pour the frosting over the surface, letting it fall down the sides.
Add fresh fruit or edible flower petals to the surface.