... but I didn't use the blueberry chiffon cake recipe directly by substituting the blueberries with cherries. I have to modify the recipe a little because blueberries and cherries are actually different.
I'm feeling the festive Christmas mood when I baked thisAll-Natural Red and Perfect Ultra Soft Cherry Chiffon Cake...
Like my blueberry chiffon cake at here, there is also no colouring no flavoring added into this all-natural red cherry chiffon cake as it is made with cherries, cherries, a lot of cherries plus the rest of a typical chiffon cake ingredients.Like my blueberry chiffon cake at here, I have also cooked the cherries to reduce their water content so that I can incorporate the maximum amount of cherries into my chiffon cake.When I was going to cook the cherries, I realized that cherries have lesser dietary fibers than blueberries although both cherries and blueberries have about the same water content in every 100g. So, this means that I will yield less cherry jam-like compote if I use the same weight of cherries to cook.Hence, unlike my blueberry chiffon cake at here, I have to use 300g (not 250g) pitted cherries to cook and yield exactly 160g jam-like compote. If you are using fresh and juicer cherries to cook, you might have to use 350g or more in order to yield enough compote to bake this cake. I would rather to yield more compote than having not enough to bake this lovely cake. Unlike my blueberry compote that I cooked at here, you will see that the well-cooked cherry compote is more solid with lesser moisture (watch my video). Due to this reason, I have added extra 30g egg white to give the cake extra aeration and extra 5g vegetable oil to moisten the cake slightly.If you are thinking of using this or the blueberry chiffon cake recipe at here to bake with other fruits like strawberries, raspberries or other fruits (just like one of the comments in my blueberry chiffon cake post), yes you can but you will have know all fruits are different with their moisture, sugar and dietary fibers. So you will need to modify every recipe accordingly.How to modify? Good question! ... because I don't have a straightforward answer! LOL! I usually work on every recipe with research, planning with a couple of trial and error before I execute the baking and safely confirm at my blog that the best way to bake the perfect cake. Got it? Hence, this is the perfect combination of ingredients that create a fully-loaded cherry chiffon cake that is also perfectly cottony soft like my other ultra soft chiffon cakes listed at here.
Watch my video and see how I baked this yummy cake so that you can bake one too!Music: Bensound
This cherry-loaded chiffon cake won't rise a lot during baking.And it won't shrink much after baking
Its crust is so nicely golden browned and flavoursome.
And its texture is so cottony soft and perfect!
I can't ask for anything more for this cake...... but I would love to ask if you can support me!Please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids if you like my recipes and my blog because every LIKE, SHARE and FOLLOW from you means a lot to me. It tells me that I'm in the right track and will continue to bake and share more in the future. Thank you, Merry Christmas and Happy New Year!!!I must admit that I'm lazy. And I need a break! LOL! I'm taking a short Christmas break now until the end of 2020. I won't be traveling to other countries. I will be traveling mostly around country Victoria for day trips and long distance hikes. I might go to Sydney for a short trip depending on the last minute situation.I hope that you will stay tune by following my blog and social media as I'll be back to mid-Jan 2021 sharing my Chinese New Year goodies recipes. Ciao!Here's the recipe.IMPORTANT: Please use the exact weight and make sure that all ingredients are at room temperature.Makes one tall and perfect 8-inch (20 cm) chiffon cakeFor the cherries:300-350g sweet cherries*, fresh or frozen (no need to thaw), pitted - weight after pittedfreshly squeezed lemon juice from half a lemon* please use more cherries if you are using fresh and juicier cherries - please read the above tip.Place cherries and lemon juice in a saucepan and cook mixture at medium low heat. Stir constantly and cook until the cherries released their juices. Allow mixture to simmer for about 15 mins or until mixture is thick enough to draw a line in the middle of the pan and won't join back. Remove from heat and set aside to cool completely. The cooling process will cause the mixture to lose more moisture while cooling so it is important to weigh the cooked cherries when they are completely cooled.Weigh out 160g and use it to bake the cake later.For the egg white mixture:240g egg whites (about 7)100g caster sugarFor the egg yolks mixture:90g egg yolks (about 5-6)50g neutral tasting vegetable oil160g cooked cherries - see above 80g all purpose flour40g corn flour1/4 tsp saltPreheat oven to 160°C.For the egg white mixture:Using an electric mixer with a whisk attachment, beat egg whites in the lowest speed for at least 10 mins to stabilise the mixture.While the mixture is beating, prepare and whisk egg yolk mixture.For the egg yolk mixture:Using a hand whisk, combine egg yolks and oil in a large mixing bowl until combined and slightly pale. Whisk in the cooked cherries. Sift in both flours and salt. Whisk gently until the batter is combined and it's ok that the batter is thick and firm.Back to the beating of egg white mixture:Increase beating speed to the next higher speed. While beating, add sugar gradually. Increase beating speed to another higher speed and continue to beat until stiff peaks form. The meringue should be very smooth with tiny bubbles. Do not over-beat the mixture.Using a hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3-4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.Pour batter into an un-greased 20 cm chiffon tube pan. Give the pan a gentle tap.Chiffon baking options:Basic - Bake at 160°C for 50 mins or until it is thoroughly baked. IMPORTANT: This cake has to be baked for at least 50 mins in total.With slits - This chiffon cake baking strategy will help the cake to rise uniformly rising with minimal cracks. The cake will also have a deep flavoursome top and surrounding crust.Bake at 160°C for at least 15 mins or until a "skin" has formed on the cake surface and just before the cake surface starts to crack.At the 14th minute, remove the cake out from oven. Cut 6 or more slits on the cake surface and place the cake back into the oven immediately. Continue to bake at 140°C for another 50 mins or until it is thoroughly baked. Increase oven temperature to 160°C and bake for another 5-10 mins until the top skin of the cake is nicely browned.Please do not bake this cake with too low oven temperature or a tray of boiling water (also known as steam bake). Detailed explanation is at here.After baking, drop the cake from a 20-30 cm height immediately onto your tabletop to minimise shrinkage. Then, invert the cake immediately to cool on a wire rack.Allow the cake to cool completely in the pan before removing it from the pan. Important: Do not unmould the cake by pressing it! To unmould, please use a blunt thin plastic spatula or knife to run along the cake's edges and gently push the cake out from the pan. The cake is fragile and so it is easier to slice with a serrated knife. Enjoy!Store uneaten cake in an airtight container for up to 3 days and the cake can remain so soft and moist even on the 3rd day of bake.Happy Baking, Merry Christmas and Happy New Year!Please support me and like me at Facebook...
