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Wednesday, November 30, 2011

Cranberry Yoghurt Chiffon Cake



Cranberry Yoghurt Chiffon
This recipe is adapted from Happy Home Baking but there are some changes to the ingredients to make it easier to bake the cake.

Ingredients - Egg Yolk Mixture
3 large egg yolks
1.5 to 2 tbsp castor sugar
3 tbsp corn oil
80 gm cranberry yoghurt or plain yoghurt

80 gm plain flour + 1/2 tsp baking powder [sifted and add in dried cranberries]
60 gm dried cranberries - chopped coarsely
  • Whisk egg yolks with castor sugar till creamy and add in corn oil [1 tbsp at a time].  Mix well after each addition.  Then add in yoghurt.  Mix well, fold in flour with cranberries till well combined.  Set aside.  Preheat oven at 180 degrees C for 10 minutes.  Meanwhile prepare the meringue.
Ingredients - Egg White Mixture
3 large egg white
1/4 tsp cream of tartar
3.5 tbsp caster sugar
Invert pan immediately after baking
  • Whisk egg white in a clean mixing bowl till frothy, then add in cream of tartar.  Continue beating for a second and add in caster sugar gradually.  Continue beating all the time till soft peaks formed [Note - it is easier to fold in soft peak egg white mixture to egg yolk mixture.  Do not overbeat meringue]
  • Fold in 1/2 the egg white mixture to egg yolk mixture till well combined.  Then fold into the balance egg white mixture.  Fold till mixtures are well combined.  
  • Pour into 7" chiffon pan and bake in preheated oven for 30-40 minutes on lower rack.
  • Remove from oven and immediately invert pan to cool cake before removing from pan.

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