Lemon Yoghurt Cranberries Chiffon Cake
Yet another Chiffon Cake this weekend. That's because I kept all my other tins in carton, ready to move over to my parents new place. I'm now looking for another Chiffon Cake recipe. =P
Got this recipe Kitchen Caper, posted by Reirei. I forgot to take pictures of the cake until almost everything was gone, so I only have photos of a slice of it. Hehehe...
Got this recipe Kitchen Caper, posted by Reirei. I forgot to take pictures of the cake until almost everything was gone, so I only have photos of a slice of it. Hehehe...
Lemon Yoghurt Cranberries Chiffon Cake
Ingredients A
4 egg yolks
40g castor sugar
1/4 tsp salt
40g corn oil
120g plain yoghurt
2 tbsp lemon juice
80g dried cranberries (I used Craisins, Ocean Spray)
zest of 1 lemon
Ingredients B
120g Cake flour
1/2 tbsp Baking powder
*Sift 2x
Ingredients C
5 egg whites
50g castor sugar
1/2 tsp Cream of Tartar
- In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
- Add oil and salt, whisk and add yoghurt, lemon zest and lemon juice. Stir well.
- Fold in sifted flour, cranberries and mix well.
- In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
- Add in sugar gradually and beat till stiff peaks.
- Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
- Pour the mixture to the remaining egg whites and fold in gently till incorporated.
- Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
- Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 10mins.
- Turn down the temperature to 160 deg.C and bake for 10mins. Lift up the foil to check the surface of cake, bake for another 10mins.
- Insert a skewer to check if cake is done. Remove the foil and reduce the temperature to 150 deg.C and bake for a further 5 to 10mins to brown the surface.
- Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.
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