I want to say thank you to Cherry Potato for sharing this yummy cake recipe. 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
Cranberry Yogurt Chiffon Cake
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)
Method:
- 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.
- Whisk egg whites till frothy, gradually add in the sugar in batches, mix well. Continue beating till egg whites are stiff but not dry.
- Use a hand whisk to mix 1/3 egg whites with mixture.
- Gently fold in the rest with a rubber spatula till well combined.
- Lastly gently fold in the cranberries pieces into mixture.
- 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.
- Invert cake immediately on a wire rack to cool completely before unmoulding.
Enjoy!
流口水了好美 ....
ReplyDeleteAnn, these mini chiffon catch my eyes straight away. Very beautifully done. Looks like the Italian Xmas cake
ReplyDeletePanettone. Yum yum!
how u take it out so nice ah? normally when i tried to take out from the paper wrap, it break
ReplyDeleteYummy! You put so much cranberries in your chiffon :) I love baking chiffon in cup also, easier to clean and eat, I think should give this recipe a try!
ReplyDelete放在杯子真的很方便，下次我也要这样烘。
ReplyDelete我家还有蔓越莓干，可以试试。^_^
Thinking of making some lemon chiffon in some cupcakes mould too, then yours are here! Nice...will try this!!
ReplyDeletegood evening ann, i remember learning from your blog of baking a chiffon cake in a cupcake liner, that's really very useful cos sometimes we dont own that so many different sizes of chiffon tin. Looking at your recipe, i must make sure i invert the cupcakes when i made these. I really love the bits of cranberries in this cake!
ReplyDeleteThis looks lovely and soft. I don't mind having some for breakfast!
ReplyDelete酸酸的越蔓莓，配搭软软的戚风蛋糕，一定好好吃，食谱我要，谢啦！
ReplyDeleteThese are definitely my kind of cakes - so light and fluffy!
ReplyDelete@Li Shuan
ReplyDeleteLi Shuan, Ya hor! Really looks like Panettone. Maybe next time I'll put it in a bigger cake pan :)
@Small Kucing
ReplyDeleteSmall Kucing, You must gently tear the wrapper from the sides.
I still have a lot of cranberries after made the buns, this recipe just came at the right time, going to bake this soon.
ReplyDelete@shan
ReplyDeleteShan， 我觉得放在大的烤盘，有时会把蛋糕刮到乱七八糟的。还是用杯子，比较方便。
@lena
ReplyDeleteThanks Lena :) I think using cupcake liners easier for us to giveaway and also very easy to eat.
Your cupcake shrink not much. Mine shrink terribly after remove from oven. Thanks for the tips.
ReplyDeleteIt looks so yummy, it's a very good idea that you put them into cups. Do you think it's also ok if I substitute cranberries with raisins? and lemon juice with lime juice?any idea? thank you.
ReplyDeleteYenny Chai
Interesting to put yogurt in chiffon cake as well. Thanks for sharing.
ReplyDeleteLooks so spongy and soft! I love the speckled effect of the lovely cranberries. Lovely bake!
ReplyDeleteYoghurt in cakes is the best ingredient to make it soft and fluffy, Well done, Ann!
ReplyDelete@Anonymous
ReplyDeleteHi Yenny, Of course you can add any dried fruits you like.
Happy Baking :)
Chris, 心动不如行动。。。赶快开动。。 :DD
ReplyDeleteReese, can't wait to see your post :)
Eileen, 这蛋糕真的吃不腻，值得一试！
Thanks Belinda :)
Vivian, You're welcome :)
TKQ Joyce!
Victor, Thank you for your compliment :)
做成杯子比较方便
ReplyDelete可不是每次都可以做的美
你就做的很美(^-^)
酸酸的蔓莓配什么样的蛋糕都很好吃，这食谱刚好适合我因为家里还剩下一些yogurt。谢谢分享把食谱带回家了^^
ReplyDelete超多。。。超多的蔓越莓，
ReplyDelete每一口都绝对吃得到。:-P
使用小紙杯，挺方便的，
不用洗烤模，也省去了切的麻烦。哈哈！
wowwwwww, you're killing me with your chiffon cakes Annie. This looks really beautiful and nicely done. It looks like the Italian Panettone. Lovely! Where do you buy those lovely moulds, do you order them online, if so, can you please tell me the name of the company. Chapeau bas my Queen, you're the best!
ReplyDeleteI'm still experementing with some of your chiffon cakes recipes but the results are not as perfect as yours, but I won't give up hehehhehe
Bisous!
Mamatkamal
红白搭配。很美的小蛋糕。Chiffon +
ReplyDeletecranberries我都很喜欢的。
Wow, that is such a pretty cake! I love chiffon cake, and this one seems to have turned out beautifully :) I lave the yogurt touch!
ReplyDeleteOh my.. I always envy to your cake and dessert. All look beautifully scrumptious including this one... Yummy!
ReplyDeleteThe shape is so similar to the holiday panettone. Love it!
ReplyDeleteThat looks really yummy ! Just love the addition of yogurt and cranberry ;)
ReplyDelete你的蛋糕从杯子拿出来后还是美美的咧，我的每次够搞砸了，回缩到不像样 :(
ReplyDelete不谢，不谢。你用小纸杯做出来的这个蛋糕很漂亮啊。我也还会再做。
ReplyDeletethey look soft and fluffy. and so pretty with the cranberry bits.
ReplyDeleteBeautiful dessert! Send some over, won't u?? Hahaha!
ReplyDeleteAnncoo, these mini chiffon cakes look so delicious. Yes, it's going to my cooking list now, hahaha. Thanks for sharing. I always want to make chiffon cake but don;t have the pan but now has no more excuse. I'm planning to use this recipe to make a mango chiffon cake coz mangoes are in season now. Once I've made them(don;t know when), i'll share with you. Love the beautiful pictures.
ReplyDeleteI think the best thing with this fuss-free recipe is to be able to enjoy soft delicious cakes without much washing and I really love this idea :D
ReplyDeleteHappy Thanksgiving! Have a wonderful weekend!
ReplyDeleteI love the flavor combo!
ReplyDeleteAnncoo, I've just thought of something, actually I've asked the same question b4 to another blogger friend but we can't find the answer so may be you can help.If I use mango instead of the dried fruit,will this going to affect the texture of the cake?I mean the mango is "wet" & I'm just worrying that the batter around the mango wont be able to rise properly.Otherwise,I'll stick to the original recipe.
ReplyDelete@Jessie-CookingMoments
ReplyDeleteHi Jessie, I've made Mango Yogurt Chiffon cake before. http://www.anncoojournal.com/2010/05/mango-yogurt-chiffon-cake_19.html
The texture of the cake is also very good. Have a try.
Always cravings for something sweet if I visit your blog. Love the texture of this cake!
ReplyDeleteLooks beautiful and very tempting. I like how this is made without the chiffon cake tin :D Cranberries are easily available here. I should try to make this one day. I have been wanting to make chiffon cake for a really LONG time but haven't done it yet...hmmm. Maybe I should find some time to make it before 2011 comes to an end :D Thanks very much for sharing and hope you have great day. Mary
ReplyDeleteAnn, lovely mini chiffon. So cottony soft. I like your presentation and beautiful click.
ReplyDelete@Mamatkamal
ReplyDeleteHello Mamatkamal, Thank you :) Yes this also reminds me of Panettone.
Those cupcake liners was bought at local store.
You tried my chiffon cake recipes? Did you post up? Please don't give up.. :DD
@J.O
ReplyDeleteJ.O. ~ 很高兴看到你到我家来。。。近来忙什么啊？ 我觉得做chiffon，最重要是蛋白要掌握的好。
@cherry potato
ReplyDeleteCherry Potato, 真的要再谢谢你。因为我很喜欢蔓越莓，而你的食谱真很棒。
用纸杯，是因为觉得方便，一人一个，吃完洗个手就好了。。。呵呵。。
@MaryMoh
ReplyDeleteHi Mary, How are you doing? Must be very busy with your food business.
Really hope you'll try to make chiffon cakes one day.
Happy Thanksgiving to you!
Thank you everyone for your lovely comments. Hope you all will try this easy recipe one day. :)
ReplyDeleteHope you have a wonderful weekend :)
Hi Ann, a very good idea to bake the chiffon cake in paper cup!!! Only you can think of that ;-) Kudos!
ReplyDeleteAnncoo...bookmarked this ! Nice to make them in cupcakes..and cranberries my favourite :) have a nice weekend :)
ReplyDeleteLots of cranberries! I love those individual servings...
ReplyDeleteThat looks so good! And I have some dried cranberries left so perfect excuse to use these!
ReplyDeleteAnn, I finally got here to comment on your gorgeous chiffon "cupcakes". I loved it on facebook...okay I "liked" it on facebook and I just haven't been on my blog in like a week! This looks amazing with the creamy white goodness and the contrasting red of the cranberries. I love the texture...really makes you want to sink your teeth into it. I love your styling of each photo. You really have any eye for details!
ReplyDeletePS - do you think I could make this? I might have to have you talk me through it! :)
This sounds and looks so good.
ReplyDeleteThis looks really good! I want to give it a go!
ReplyDeleteMouthwatering. Very nicely done chiffon cake!
ReplyDelete--------------------------------
Regards
Spoon and Chopsticks
http://spoon-and-chopsticks.blogspot.com/
You obviously have a way with baked goods. This is a beauty. I love the shining red peeking out of each cake. Great flavors.
ReplyDeletePlease link this up at Bake with Bizzy. It is an outstanding recipe, in my opinion.
http://bizzybakesb.blogspot.com/2011/11/bake-with-bizzy-platinum-blondies-al.html
Hi Cookie, Thank you for your compliment! How are you doing ? :))
ReplyDeleteElin, Really hope you'll try this recipe. It's really soft and moist with the yogurt added.
Thanks Angie, Christine and Simone :)
LeeMei, Spoon and Chopsticks, Thanks!
Hi Bizzy B. Bakes, Thank your very much for your invitation. I already linked up mine. Hope you like it :)
@Lyndsey
ReplyDeleteHi Lyndsey, Thank you very much for your lovely comment. I really hope you make this, the recipe is quite easy to follow and I'm sure your family will definitely love it.
BTW, I'm so jealous that you've met Rebecca and Sam. Really nice to be able to meet blogger friends in person. Hope one day I can you meet you too!
That's a beautiful cake! I love the dried cranberries inside!
ReplyDeleteThese little cakes look beautiful and perfect for the holidays! I like that they are in individual sizes :)
ReplyDeleteAnn:
ReplyDeleteOh, I'll try to make it next time. By the way, I've made the cranberry yoghurt chiffon cake over the weekend.I like it very much. Thanks for sharing!
OOO YUM!
ReplyDeleteCome bring this to A Themed Baker's Sunday over at Cupcake Apothecary where the theme this week is BERRIES!
See you there!
Cupcake Apothecary
http://cupcakeapothecary.blogspot.com/2011/11/themed-bakers-sunday-15.html
I absolutely love the mini chiffon cake idea. It looks cute, and it can be a great gift as you don't want to make many regular size chiffon cakes... You know I've collected so many of your baked goods and desserts since I found your site and I need to get my act together and start baking. Arhhh... it's something I'm not used to do and I guess I'm too lazy?? And of course I gained weight too much after food blogging which doesn't help if I bake yummy desserts. But I just wanted to say thank you for all these wonderful recipes all the time!
ReplyDeleteHi, I was tried bake this cup cake and it really taste nice, moist... But the next day a bit wet on the top of the cake... Is that means I under bake the cake or overbeat the egg white? Thanks
ReplyDeleteHi Tiffany,
DeleteI think you need to bake for another 3-5 minutes as oven temperature varies.
Hi Ann,
DeleteThis is indeed a very tempting one. I had tried baking Chiffon in cup. It rises during the baking process. However, it shriks once removed from the oven. Is there anything wrong during the baking process.
Your recipe is using 5 yolks and 7 egg whites. What do you do with surplus yolks :-)? TQ..............JJ
Did you overturn the cake once after baked? You can try to whisk the egg whites a little longer next time because if the egg whites are too soft, it will definitely shrink.
DeleteI usually keep extra egg whites in the fridge when some recipe only use egg yolks. Of course for chiffon cake, I've to leave the egg whites to room temp.
Many thanks Ann, will try again.
DeleteHi, thanks for the advice....
ReplyDelete