Description
Chiffon Cake with Cranberry Glaze is a light, airy cake with a delicate crumb, topped with a vibrant, tart-sweet cranberry glaze. This elegant dessert combines the softness of chiffon cake with the bold flavor of cranberries, making it perfect for the holiday season or any special occasion.
Ingredients
Scale
For the Chiffon Cake:
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 7 large eggs, separated
- 1/2 cup vegetable oil
- 3/4 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (optional)
- 1/4 teaspoon cream of tartar
For the Cranberry Glaze:
- 1 cup fresh cranberries
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional)
Instructions
- Prepare the Chiffon Cake:
- Preheat the oven to 325°F (163°C). Grease and flour an angel food cake pan or a 10-inch round tube pan.
- In a large bowl, whisk together the flour, 1 cup of sugar, baking powder, and salt.
- In another bowl, whisk together the egg yolks, oil, water, vanilla extract, and orange zest, if using.
- Gradually add the wet ingredients to the dry ingredients and mix until smooth.
- In a separate bowl, beat the egg whites with the cream of tartar until soft peaks form. Slowly add the remaining 1/2 cup of sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the batter in thirds, being careful not to deflate the air from the egg whites.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Let the cake cool upside down in the pan (this helps maintain its airy texture) for about 1 hour. Once cooled, remove from the pan and transfer to a serving platter.
- Make the Cranberry Glaze:
- In a small saucepan, combine the cranberries, water, and sugar. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens into a syrupy consistency, about 10 minutes.
- Remove from heat and stir in the vanilla extract and lemon juice, if using. Let the glaze cool to room temperature.
- Assemble the Cake:
- Once the cake has cooled completely, drizzle the cranberry glaze over the top, allowing it to drip down the sides.
- Slice and serve the cake immediately, or refrigerate for up to 2 days for the flavors to meld.
Notes
- For a more intense cranberry flavor, you can reduce the glaze by cooking it longer to thicken it further.
- You can also add a pinch of cinnamon or nutmeg to the glaze for a warm, spiced touch.
- This cake can be served plain or with whipped cream for added richness.
- Prep Time: 25 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American