Lemon Yoghurt Cranberries Chiffon Cake

Yoghurt Lemon Cranberries Chiffon Cake.. Woah, what a long name! Hmm.. Guess in short, I'll name it, "The Celebratory Cake".

You guys might be thinking, why celebratory cake??

It's because, "thanks" to the outbreak of H1N1, my school (Nanyang Polytechnic) gets an extension of another week of holiday, which means I've an additional week to mug for my test-s! So that calls for the celebratory cake!

Hmm.. Seems like recently I've been clearing my "to-bake-list" (which is good!).

Anyway, even before I've a taste of this chiffon cake, I kind of like fall in love with the name, imagin the combination of Yoghurt + Lemon + Cranberries, sounds so refreshing right?! Ok, at least for me, I love anything that's fruity, and FLUFFY. Yes, FLUFFY is another distinct characteristic of chiffon cakes.

Woppes, and I almost forgot to mention that, this cake is quite moist as well! Which I think is good, imagin you've to stuff down a piece of cake that's so dry that you almost choke.. Not a good experience, I suppose.

Did not manage to get a nice even brown surface.. Sigh, maybe my chiffon pan is not season enough..

Maybe it's an indication that I should bake more often? Hiak Hiak Hiak!

I'm thankful that the cranberries floats around instead of sinking to the bottom.


Looks like a sponge! Reasonable height as well..

Hmm.. I think I got the trick to chiffon making.. *Happy Happy* Beating of whites... Folding.. etc etc...

Sharing with you the recipe, obtained from All That Matters, Thanks Rei!

Lemon Yoghurt Cranberries Chiffon Cakes

Ingredients

(A)
4 egg yolks
40g castor sugar
1/4 tsp salt (Added a pinch only)
40g cornoil
120g plain yoghurt
2 tbsp lemon juice
zest of 1 lemon
80g dried cranberries (Used only 65g)- Toss with 1 tsp cake flour

(B)
120g cake flour (I use a 130g mixture of top flour, and cake flour)
1/2 tbsp baking powder

(C)
5 egg whites (I used 6)
50g castor sugar
1/2 tsp cream of tartar

Methods

1. Whisk egg yolks with 40g castor sugar till creamy.
2. Mix in lemon zest, lemon juice, salt and oil. Mix till well blended.
3. Whisk in sifted flour, and flour coated cranberries- (A trick to prevent cranberries from sinking)
4. Beat egg whites and cream of tartar till frothy, then gradually add in sugar and beat till stiff peaks.
5. Stir in 2 tbsp of egg whites to lighten the yolk mixture.
6. In 3 batches, fold in the egg whites till well combined.
7. Pour mixture into chiffon pan and bake at 175C for 10minutes. Then lower the temperature to 160C for 20 minutes. Then lastly, 150C for 10minutes.
8. Remove cake from oven and overturn immediately till cooled.

By the way, this is the very very 1st time my chiffon cake surface have no cracks!!

This recipe is so worth to keep! And I'm sure I'll bake this over and over again!