You are going to love this Easy Chiffon Fruit Cake. It is, without a doubt, the easiest fruit cake you can make. This yummy but light dessert will surely compliment any meal.
Course: Dessert, Snack
Cuisine: Filipino, International
Keyword: chiffon cake, chiffon fruitcake recipe
3cupscanned fruit cocktail syrup drained
For Chiffon Cake
1cupcake flour sifted
¼cup + 1 tbspmilk or water
⅛tspcream of tartar
Pre-heat oven at 160° C or 320° F and line baking pan (12 in x 12 in) with parchment paper
With the syrup drained from the fruit cocktail. Spread the fruits at the bottom of the pan.
Making the chiffon batter
Sift cake flour, baking powder, and salt in one small bowl and set aside.
In another two medium mixing bowl. separate egg white from the yolks. Set aside the egg whites for later use.
Whisk egg yolk with a wire whisk then gradually add sugar until pale in color. Add the vegetable oil and whisk. Lastly, add the milk and whisk for a couple of seconds.
Add the cake flour, baking powder, and salt to the egg yolks in 3 batches while whisking. Mix ingredients well until flour is completely dissolved. Set Aside
Making the meringue
Take bowl with the egg whites and whisk on high using the whisk attachment, until it becomes foamy. Add the cream of tartar into the bowl and whisk for 2 minutes. Decrease the speed to low and gradually add the sugar. Increase speed to high and continue whisking until soft-stiff peaks form for approximately 2 minutes.
Combining the batter and meringue
Transfer 1/3 of the egg whites to the batter and fold gently. Add the remaining egg whites doing the same folding technique. Transfer batter into the baking pan with fruits.
Bake for 45 minutes or until a toothpick comes out clean. Remove from the oven and flip the cake upside down to a cooling rack and allow to cool completely before removing the parchment paper.
Transfer on a serving dish and enjoy. Bon Appetit!
You can also use handheld mixer to make the meringue but it will take more time to achieve the consistency.