Fluffy Chiffon Cake with Tangy Cranberry Glaze Recipe
Chiffon Cake with Cranberry Glaze is a light and airy dessert with a festive twist. The moist, tender cake pairs perfectly with the tangy-sweet cranberry glaze, creating a balance of flavors that’s perfect for the holiday season. This elegant dessert is sure to impress at any gathering.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 2 hours (including cooling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Chiffon Cake:
- 2 1/4 cups cake flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 7 large eggs, separated
- 3/4 cup water
- 2 teaspoons vanilla extract
- 1/2 teaspoon cream of tartar
For the Cranberry Glaze:
- 1 cup fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Optional Garnish:
- Sugared cranberries
- Fresh rosemary sprigs
Instructions
- Prepare the Cake Batter:
- Preheat your oven to 325°F (163°C).
- In a large bowl, sift together the cake flour, 1 cup of sugar, baking powder, and salt.
- In a separate bowl, whisk together the oil, egg yolks, water, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Whip the Egg Whites:
- In another large bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 1/2 cup of sugar and continue beating until stiff peaks form.
- Fold and Bake:
- Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
- Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately invert the pan onto a bottle or funnel and let it cool completely before removing the cake from the pan.
- Prepare the Cranberry Glaze:
- In a medium saucepan, combine the cranberries, sugar, and water. Cook over medium heat until the cranberries burst and the mixture thickens, about 8–10 minutes.
- Remove from heat and strain the mixture through a fine-mesh sieve to remove solids. Stir in the lemon juice and vanilla extract. Let the glaze cool to room temperature.
- Assemble the Cake:
- Drizzle the cranberry glaze over the cooled chiffon cake, letting it cascade down the sides.
- Garnish with sugared cranberries and fresh rosemary sprigs if desired.
Notes
- Ensure the egg whites are whipped to stiff peaks for the best cake texture.
- For a more pronounced citrus flavor, add a teaspoon of orange or lemon zest to the cake batter.
- The cranberry glaze can be made ahead of time and stored in the refrigerator for up to 3 days.
- Store the cake in an airtight container at room temperature for up to 3 days.
Keywords: Chiffon Cake with Cranberry Glaze, holiday cake, light and airy dessert, cranberry glaze, festive dessert, chiffon cake recipe, holiday baking, cranberry cake, Christmas dessert, airy cake.