Desserts

Cranberry Chiffon Layer Cake with Sherry Cream

Name: Cranberry Chiffon Layer Cake with Sherry Cream
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Yield: 10
Ingredients: 4 cups fresh cranberries, divided; 1 1/3 cups sugar, divided; 5 egg yolks; 1 1/2 cups sugar; 3/4 cup water; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 2 teaspoons grated lemon rind; 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 7 egg whites; 1/2 teaspoon cream of tartar; 2 cups whipping cream; 2 tablespoons powdered sugar; 2 teaspoons cream sherry

Servings: 10 Total Time: 1 hr 50 mins Difficulty: Beginner

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This cake is a study in contrasts. It balances the sharp, bracing tartness of fresh cranberries against a sponge that is remarkably light and airy.

The batter follows the chiffon method. Instead of creaming butter, we use oil and whipped egg whites. This creates a cake with a delicate, open crumb that remains moist for days. Uniquely, this recipe calls for roasting the cranberries in the pans before the batter is even added. This creates a jammy, ruby-red foundation that acts as both the filling and the topping once the layers are inverted. We finish it with a simple Crème Chantilly, spiked with a hint of cream sherry to add a nutty warmth to the winter fruit.

The Recipe

Yields: One 8-inch Layer Cake | Prep time: 40 minutes | Cook time: 1 hour 10 minutes (divided)

Ingredients

The Cranberry Base

4 cups fresh cranberries, divided
1 1/3 cups sugar, divided (for the pans)

The Chiffon Batter

5 egg yolks
1 1/2 cups sugar
3/4 cup water
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 teaspoons grated lemon rind
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
7 egg whites (at room temperature)
1/2 teaspoon cream of tartar

The Crème Chantilly

2 cups whipping cream
2 tablespoons powdered sugar
2 teaspoons cream sherry

Instructions

1. Roast the Cranberries Preheat your oven to 325°F (165°C). Grease two 8-inch square baking pans. Sprinkle 1/3 cup sugar into the bottom of each pan. Place 2 cups of fresh cranberries evenly into each pan. Sprinkle another 1/3 cup sugar over the top of the cranberries in each pan. Cover the pans tightly with foil. Bake for 30 minutes. This softens the berries and creates a syrup. Uncover and let them cool while you prepare the batter.

2. Mix the Yolk Batter Increase the oven temperature to 350°F (175°C). In a large bowl, combine the egg yolks, 1 1/2 cups sugar, water, vegetable oil, vanilla extract, and grated lemon rind. Beat well until combined. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the yolk mixture, beating just until smooth.

3. Whip the Whites In a clean, dry bowl, beat the 7 egg whites and the cream of tartar. Continue beating until soft peaks form. The peaks should curl over slightly when the beater is lifted. Gently fold the egg whites into the batter. Use a spatula and a sweeping motion to avoid deflating the air you have just incorporated.

4. Bake the Cake Spoon the fluffy batter evenly over the roasted cranberries in the pans. Bake at 350°F for 35 to 40 minutes or until the cake springs back when touched and tests done. Cool in the pans for 5 minutes, then carefully invert the cakes onto cooling racks. The cranberry layer will now be on top.

5. Make the Crème Chantilly In a chilled bowl, combine the whipping cream, powdered sugar, and cream sherry. Beat until soft peaks form. Do not overbeat, or it will turn to butter.

6. Assembly Place one cake layer on a serving plate, cranberry side up. Place the second layer directly on top, cranberry side up. Spread or pipe the Crème Chantilly around the sides of the cake, leaving the jeweled cranberry top exposed.

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