Monday, July 28, 2014

Cranberry Yogurt Chiffon Cake

Today I felt like baking something light and I came across this recipe which I have bookmarked quite long ago but have yet to do. As I am lazy to go supermarket, so I look for whatever there is available in the fridge. This chiffon was light and fluffy and taste is sourish sweet which I love it very much.

Recipe Source: Anncoojournal

 Ingredients: makes 14

      5 Egg yolks
      40g Caster sugar
      65g Canola oil/salad oil ( I used corn oil)
      2 tsp Lemon juice ( I used lime juice)
      130g Natural yogurt  ( I used Peach Mango Yougurt)
      130g Plain flour (sifted)
      lemon zest from one lemon ( I used lime zest)
      7 Egg whites
      90g Caster sugar
      95g Dried cranberries (cut to small pieces & sprinkle with 1/2 tbsp flour)


  • In a large bowl, mix egg yolks, sugar and oil well with a hand whisk. Add lime juice, lime 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 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.


Luv Sweet and Savory said...

Hi Cecilia, my fav cranberries ... these cutie tangy cranberry chiffon cupcakes must be very yummy!

May Law said...

Yummy ! I love cranberries..

Cecilia Yap said...

These cupcakes taste yummy as I have added mango peach yogurt to I too...

Cecilia Yap said...

May - I love cranberries too and the juice as well..