Fluffy Crown Chiffon Cake

How to make a super fluffy Crown Chiffon Cake. Here's what you'll need: 6 egg yolks 1/4 cup oil (55ml) 1 tsp vanilla (5ml) 1/4 cup yogurt (60g) or 3 tbsp milk (45ml) 1/2 tsp salt (3g) 1 cup cake flour (100g) or all purpose flour 1 tsp baking powder (4g) 6 egg whites 1 tsp white vinegar (5ml) 1/2 cup sugar (100g) Handful of dried cranberries and raisins or more 1. Preheat oven at 160C or 320F. 2. In a bowl, mix together egg yolks, oil, vanilla, yogurt and salt. Sift in cake flour and baking powder. Mix until smooth. Set aside. 3. In a separate bowl, beat eggwhites and white vinegar on medium high. When it’s frothy, gradually add sugar. Continue beating until medium peaks. 4. Add 2 dollops of beaten eggwhite to the base mixture. This is to loosen the mixture. Then pour base mixture to the rest of eggwhites. Fold gently to incorporate. Then add a handful of dried berries. I used dried cranberries and raisins in this recipe. 5. Line an 8x3.5 inches chiffon pan with parchment paper. Pour half of the batter then add some berries. Then pour the rest. Run a skewer to release excess bubbles. 6. Bake in a preheated oven for 14 minutes. Then take it out to make slits creating a crown effect. Return it in the oven and bake for 30 to 35 minutes or until toothpick comes out clean when inserted. 7. Let it cool down upside down to retain its fluffiness. 8. Unmold. Serve and enjoy! 9. thank you darlings! All the love~Weng🧡 Food for the soul: Mark 4:9. Then Jesus said, "Whoever has ears to hear, let them hear." #cake #crown #chiffon #savoreasy