Chiffon again !!!!!!

CRANBERRY YOGURT CHIFFON CAKE
by  :   happyhomebaking



Ingredients :

  3   egg   yolks  (use large eggs)
25   gm    caster sugar
40   ml     vegetable oil
80   gm    plain yogurt
  1   tsp    lemon juice
80   gm    cake flour

  4   egg   whites (use large eggs)
55   gm    caster sugar

60   gm    dried cranberries
some cake flour for dusting


Method :

1.   Sieve flour and set aside.

2.   Chop dried cranberries into smaller pieces.  Coat with flour and sieve to remove excess flour.  Set aside.

3.   Place egg yolks in a mixing bowl.  Using a hand whisk, whisk the egg yolks a little.  Then add sugar, oil.  Whisk to combine.  Add in yogurt and lemon juice.  Whisk to combine.  Add in flour and whisk till the flour is fully incorporated.  (Do not over mix).  Set aside.

4.   In a clean bowl, beat the egg whites until frothy and foamy.  Add sugar bit by bit and beat until the egg whites reaches the soft peak stage.  (Do not over beat the egg whites still stiff, it is better to beat the egg whites till soft peaks for easy folding with the egg yolk batter).

5.   Add the beaten egg whites into the egg yolk batter in 3 separated additions gently with a spatula until just blended.

6.   Add in the prepared dried cranberries.  Fold in until just blended.  Do not over mix.

7.   Pour batter into a 17cm/7 inches tube pan (do not grease the pan).  Tap the pan lightly on table top to get rid of any trapped air bubbles in the batter.

8.   Bake in pre-heated oven at 180'C for 30 minutes.  Invert the pan immediately and let cool completely before unmould.