Cranberry Yogurt Chiffon Cake
Ingredients
Ingredients: makes 14
5 Egg yolks
40g Caster sugar
65g Canola oil/salad oil
2 tsp Lemon juice
130g Natural yogurt
130g Plain flour (sifted)
lemon zest from one lemon
7 Egg whites
90g Caster sugar
95g Dried cranberries (cut to small pieces & sprinkle with 1/2 tbsp flour)
Preparation
1
Method:
2
In a large bowl, mix egg yolks, sugar and oil well with a hand whisk. Add lemon juice, lemon zest and yogurt into it, mix well again.
3
Whisk egg whites till frothy, gradually add in the sugar in batches, mix well. Continue beating till egg whites are stiff but not dry.
4
Use a hand whisk to mix 1/3 egg whites with mixture.
5
Gently fold in the rest with a rubber spatula till well combined.
6
Lastly gently fold in the cranberries pieces into mixture.
7
Spoon batter into cupcake liners up to 3/4 full evenly and bake at 180C for 15 mins, then lower temperature to 160 for another 20 mins or skewer comes out clean.
8
Invert cake immediately on a wire rack to cool completely before unmoulding.
.
About
There is no reason why I should say 'no' to this Cranberry Yogurt Chifon Cake. It is so easy to make this moist, soft and tangy chiffon which is tangy and full of lemon flavour and cranberries. I've put the batter into cupcake liners instead of a chiffon pan like my Mini Tofu Chiffon Cake ~ no moulding and no washing of chiffon pan! :D
Yield:
makes 14
Added:
Thursday, November 24, 2011 - 8:17am
