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Chiffon Cake with Cranberry Glaze

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Chiffon Cake with Cranberry Glaze is a light, airy, and subtly sweet cake paired with a tart and tangy cranberry glaze. This elegant dessert combines the best of both worlds—fluffy, melt-in-your-mouth cake with a fresh, vibrant topping that adds a burst of color and flavor. Perfect for special occasions, holiday gatherings, or as a refreshing treat during any season.

Ingredients

Scale

For the Chiffon Cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar, divided
  • 5 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 3/4 cup water
  • 1/4 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

Instructions

  • Prepare the Cake Batter:
    • Preheat your oven to 325°F (163°C). Grease and flour a 10-inch tube pan or angel food cake pan, or line with parchment paper.
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
    • In a separate large bowl, combine the oil, 3/4 cup sugar, egg yolks, vanilla extract, almond extract (if using), and water. Whisk until smooth.
    • Gradually fold the dry ingredients into the wet ingredients, stirring just until combined. Set aside.
  • Beat the Egg Whites:
    • In a clean, large bowl, beat the egg whites with the cream of tartar using an electric mixer until soft peaks form.
    • Gradually add the remaining 1/4 cup sugar, continuing to beat until stiff peaks form.
  • Combine the Batter:
    • Gently fold the beaten egg whites into the batter in batches, being careful not to deflate the mixture.
    • Pour the batter into the prepared tube pan and smooth the top.
  • Bake the Cake:
    • Bake for 45–50 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
    • Once done, immediately invert the pan and let the cake cool completely in the pan to maintain its airy texture.
  • Prepare the Cranberry Glaze:
    • In a small saucepan, combine the cranberries, sugar, and water. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (about 10 minutes).
    • Remove from heat and stir in lemon juice and vanilla extract. Let the glaze cool to room temperature.
  • Assemble the Cake:
    • Once the cake has cooled, carefully run a knife around the edges to loosen it from the pan. Remove the cake from the pan and place it on a serving platter.
    • Drizzle the cranberry glaze over the top of the cake. Slice and serve.

Notes

  • Ensure that your egg whites are beaten in a completely clean bowl to achieve maximum volume.
  • The cranberry glaze can be made ahead of time and stored in the refrigerator for up to a week.
  • This cake can be served on its own or with a dollop of whipped cream for extra richness.
  • For a touch of extra texture, sprinkle some fresh cranberries over the glaze before serving.

Keywords: Chiffon Cake with Cranberry Glaze, chiffon cake recipe, cranberry dessert, cranberry glaze, light cake recipe, holiday cake, fluffy cake, seasonal desserts, angel food style cake, homemade chiffon cake.

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