Cranberry Yogurt Chiffon Cake
Ingredients: (18cm chiffon tube pan)
3 egg yolks
25g sugar
40 ml corn oil
1 tsp lemon juice
80g plain yogurt (99% fat free)
90g cake flour
60g dried cranberry (coated in flour)
4 egg whites
45g sugar
1/4 tsp cream tartar
Method:
1. Cream egg yolks and sugar till creamy.
2. Add in the oil, lemon juice and yogurt, mix till well-combined.
3. Sieve in the flour and mix till batter is lump-free.
4. Beat egg white with electric beater until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add in 50g sugar 3 times (a little at a time) and beat until stiff perks formed. About 7 minutes for 150w egg beater.
5. Pour 1/2 egg white into flour mixture in (3) and blend well.
6. Pour flour mixture into the rest of the egg white and fold till just blended. Stir in the flour-coated cranberries.
7. Pour batter into ungreased tube pan. Bake at 170 - 180C for 30 - 40 minutes or until cooked.
8. Invert the cooked cake during cooling process.
Labels: Cakes
posted by Florence @ 12:54 PM
24 Comments:
Dear Florence,
Somehow we can't really read your blog because is all shadowed by the photo bucket. Sure miss reading your recent creativity.
Hi Florence,
I check your blog almost every day to see what your latest creations are but towards the end of each month, your images hosted on Photobucket have gone over their limit and makes everything impossible to read unless I paste your text into something else. Might I suggest using a simple color scheme/template that doesn't require remote hosting?
Don't mean to post twice, but this is what we see:
http://img207.imageshack.us/my.php?image=picture3rx3.png
Not sure if you're aware of it when you make posts/edit.
Hello Florence,
Instead using photo bhuket, you can try to used Picassa, this a Free hosting by google , I used this, and I have never encounter any problem so far http://picasa.google.com/
Hope this help.
Hi Florence,
I tried this recipe this weekend and it was very yummy!!. Thanks.
Hi FLorence,
Can i replace the cranberry with raisin or something else?
thanks
Hi SL,
You can replace the cranberry with any dried fruits of your choice.
Hi Florence, may I know why some of your chiffon cakes don't use baking powder while some use? I would love to try out your chiffon cake without baking powder, contains less chemical, and therefore healthier. Thank you!
Hi Florence,
Is this cake taste sweet? i prefer moderate sweet. I tried your ornage chiffon cake and added extra 20gm sugar :p, if this cake 20gm more will it be too sweet?
thanks
SL,
The sweetness is just good for me. Don't forget yogurt also has a certain level of sweetness in it. :)
Daphne,
That's a very good question!
Some recipes are inherited and I just follow the instructions and didn't query.
Maybe other readers can shed some light into this. :)
Hi Florence,
May I know if self rising flour be used instead of cake flour? Thanks in advance for your kind attention.
Love from Minmin
Minmin,
No, you cannot use self-raising flour as this flour has baking powder and soda added to it.
If you cannot find cake flour, measure out 90g plain flour, remove 1 tbsp of it and add in 1 tbsp of corn flour/cornstarch.
Dear Florence,
Thanks for your prompt reply. Will try the recipe asap. Many thanks!
Love from Minmin
hi florence,
im amazed by your creations . can i ask you something for this recipe if i do not have the tartar for the egg white can i use lemon juice instead?
hope to hear from you soon
thank you
elis
Hi Florence,
May I know how much flour is used to coat cranberry? Is it to use some of the cake flour mentioned in the recipe? Thanks.
elis,
Yes, you can use lemon juice.
leen,
Just coat it with extra flour that is not mentioned in the recipe.
Hi
Can I substitute corn oil with cannola or olive oil for your chiffon cake recipe?
cheah,
Yes, you could substitute it with any flavorless oil.
Hi Florence
Baked the cake today, successful, but texture is a bit dense as compared with my other chiffon cake recipes, nevertheless very glad to stumble upon your recipe. Back here in Ipoh, Malaysia, 'cake flour' is known as 'superfine flour'. Used cannola blended oil instead of corn oil. Thanks once again.
Hi Florence,
I do not know where to buy the yogurt. Is this a type of yogurt can immediate eat and cold? If it is wrong, can you provide the information of the brand name or photo of the yogurt. Thanks you very much.
Hi,
Yes, you are right about the yogurt - those that can be eaten straight away from the tub.
Hi Florence
Used this recipe to bake Blueberry Yoghurt Chiffon cake yesterday. As the name suggests, I subsituted plain yoghurt with Blueberry yoghurt and Cranberries with Glaced Blueberries. Need to use some flour to coat the Blueberries because of the syrup, and fortunately they didn't sink to the bottom, and the result was good. Thanks.
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