Cranberry Rum Cake


Agnes demonstrated a second cake recipe after the snack break.

IMG_7479

The second cake is a Cranberry Rum Cake.

IMG_7482

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

IMG_7430

Agnes prepared the rum soaked cranberries ahead of time as it requires to be soaked overnight.


Instructions

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Preheat oven to 180C.

Sift the flour and baking powder into a bowl.

IMG_7441Whisk egg yolk and sugar lightly (do not over beat) . Whisk in vegetable oil, milk and honey.
IMG_7447Add dry ingredients and whisk until combine.
IMG_7452Stir in the rum soaked cranberries and stir to combine.
IMG_7458Whisk 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.
IMG_7462Ladle 1/3 of the meringue into the egg yolk batter. Fold gently until combine. Repeat 2 more times until all the meringue is incorporated.
IMG_7463Place 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.

IMG_7478Refer to Sesame Chiffon Cake recipe on how to remove cake from pan.

Agnes, thank you for sharing.

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