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! 😀
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.
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Enjoy!