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)

      Method:

• 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.