Agnes demonstrated a second cake recipe after the snack break.
The second cake is a Cranberry Rum Cake.
The Cranberry Rum Cake was also light and fluffy and the rum flavour was quite pronounced.
Ingredients
- 140 grams rum soaked cranberry
- — > make this by blanching 120 gram dried cranberries in boiling water and drain
- — > soak the blanched cranberries in 120ml rum overnight
- — > measure 140g out of the rum soaked cranberries
- 4 egg yolks
- 50 grams granulated sugar
- 50 ml vegetable oil
- 85 ml warm milk
- 40 ml honey
- 85 grams cake flour (or 68 grams all-purpose flour + 17 grams cornstarch)
- 2 teaspoons baking powder
- 5 egg whites
- 50 grams granulated sugar
- 1/2 teaspoon lemon juice (we omitted this)
- powder sugar for dusting
Agnes prepared the rum soaked cranberries ahead of time as it requires to be soaked overnight.
Instructions
Preheat oven to 180C. Sift the flour and baking powder into a bowl. |
 Whisk egg yolk and sugar lightly (do not over beat) . Whisk in vegetable oil, milk and honey. |
 Add dry ingredients and whisk until combine. |
 Stir in the rum soaked cranberries and stir to combine. |
 Whisk egg whites in another bowl until foamy. Add half of the sugar and beat on high for a few minutes. Add the remaining sugar and lemon juice (if using) and whisk until almost stiff peak. |
 Ladle 1/3 of the meringue into the egg yolk batter. Fold gently until combine. Repeat 2 more times until all the meringue is incorporated. |
 Place the batter into a chiffon cake pan. Gently tap the pan once or twice to remove any large air bubbles in the batter.
Bake in a 180C preheated oven for 28 to 30 minutes or until a tooth pick inserted into the center comes out clean. |
 Refer to Sesame Chiffon Cake recipe on how to remove cake from pan.
Agnes, thank you for sharing. |
