Cranberry Yogurt Chiffon Cake
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 and soft and chiffon cake 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! ๐
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Cranberry Yogurt Chiffon Cake
Prep time
Cook time
Total time
Author: Ann Low
Serves: makes 14
Ingredients
- 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 ½ tbsp flour)
Instructions
- 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. Pour in the flour and mix well.
- 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 ⅓ 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 ¾ 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!
Hi.
is it possible to use fresh cranberries for this recipe?
Hi, Need to cook the fresh cranberries into paste form and not suitable for chiffon cake because it is a very light cake. The paste will sink to the bottom after baked. You may try pitted prunes or other dried fruits that need to cut into smaller pieces.
Hi and thanks for your reply!
Hi Ann, nice cake recipe. May I know how can I covert to a 24cm tube pan?
Hi Rachel, for 5 eggs is more suitable for 20cm tube pan. For 24cm tube pan, you need to adjust the ingredients and use 6-7 number of eggs.
Only the eggs? The rest? To times how many may I know?
Use one and the half of the recipes for 7 eggs.
Can we use sunflower oil instead of canola oil?
Yes, any vegetable oil.
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 ๐
Beautiful dessert! Send some over, won't u?? Hahaha!
Hi Cookie, Thank you for your compliment! How are you doing ? :))Elin, 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 ๐
This sounds and looks so good.
Mouthwatering. Very nicely done chiffon cake!——————————–RegardsSpoon and Chopstickshttp://spoon-and-chopsticks.blogspot.com/
Anncoo, 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.
@cherry potatoCherry 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。。
Hi Ann, a very good idea to bake the chiffon cake in paper cup!!! Only you can think of that ๐ Kudos!
Ann, 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!PS – do you think I could make this? I might have to have you talk me through it! ๐
Ann, lovely mini chiffon. So cottony soft. I like your presentation and beautiful click.
Thank you everyone for your lovely comments. Hope you all will try this easy recipe one day. :)Hope you have a wonderful weekend ๐
@J.OJ.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。
I love the flavor combo!
Anncoo…bookmarked this ! Nice to make them in cupcakes..and cranberries my favourite ๐ have a nice weekend ๐
You obviously have a way with baked goods. This is a beauty. I love the shining red peeking out of each cake. Great flavors.Please 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
This looks really good! I want to give it a go!
Lots of cranberries! I love those individual servings…
@Jessie-CookingMomentsHi Jessie, I've made Mango Yogurt Chiffon cake before. https://www.anncoojournal.com/2010/05/mango-yogurt-chiffon-cake_19.htmlThe texture of the cake is also very good. Have a try.
Happy Thanksgiving! Have a wonderful weekend!
@MaryMohHi 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!
Looks beautiful and very tempting. I like how this is made without the chiffon cake tin ๐ 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 ๐ Thanks very much for sharing and hope you have great day. Mary
@MamatkamalHello Mamatkamal, Thank you ๐ 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
Always cravings for something sweet if I visit your blog. Love the texture of this cake!
Anncoo, 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.
That looks so good! And I have some dried cranberries left so perfect excuse to use these!
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!
This looks lovely and soft. I don't mind having some for breakfast!
Thinking of making some lemon chiffon in some cupcakes mould too, then yours are here! Nice…will try this!!
Ann, these mini chiffon catch my eyes straight away. Very beautifully done. Looks like the Italian Xmas cake Panettone. Yum yum!
good 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!
放在杯子真的很方便,下次我也要这样烘。我家还有蔓越莓干,可以试试。^_^
流口水了好美 ….
Yummy! You put so much cranberries in your chiffon ๐ I love baking chiffon in cup also, easier to clean and eat, I think should give this recipe a try!
how u take it out so nice ah? normally when i tried to take out from the paper wrap, it break
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!
Hi, thanks for the advice….
Ann:
Oh, 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!
These little cakes look beautiful and perfect for the holidays! I like that they are in individual sizes ๐
That's a beautiful cake! I love the dried cranberries inside!
Hi, 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
Hi Ann,This 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
Many thanks Ann, will try again.
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. I 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.
Hi Tiffany,
I think you need to bake for another 3-5 minutes as oven temperature varies.
OOO YUM!
Come 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
@Lyndsey
Hi 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!
they look soft and fluffy. and so pretty with the cranberry bits.
I 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 ๐
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。
The shape is so similar to the holiday panettone. Love it!
Oh my.. I always envy to your cake and dessert. All look beautifully scrumptious including this one… Yummy!