CRANBERRY YOGURT CHIFFON CAKE...

CRANBERRY YOGURT CHIFFON CAKE

adapted from :    HappyHomeBaking.com...

Ingredients :

3  large  egg yolks, at room temperature

25  gm  caster sugar

40  ml  vegetable oil

80  gm  plain yogurt, at room temperature

1  tsp  lemon juice 

80  gm  cake flour

4  large  egg whites, at room temperature

55  gm  caster sugar

60  gm  dried cranberries

some cake flour for coating dried cranberries

Directions :

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.  With hand held whisk, whisk the yolks a little.  Add in sugar and whisk to combine.  

4.  Gradually add in vegetable oil, whisk to combine.

5.  Add in yogurt and lemon juice.  Whisk to combine.  Sieve over the flour and whisk till the flour is fully incorporated.  Do not over mix.  Set aside.

6.  In a clean, dry mixing bowl, beat the egg whites till frothy and foamy.  Add half the sugar (55 gm) and beat the mixture.  Continue to add in remaining sugar until it reaches soft peak stage.  (The egg whites should appear smooth and glossy).  Do not over beat the egg whites till stiff.

7.  Add the beaten egg whites into the egg yolk batter in 3 separate addition, each time folding gently with a spatula/whisk until just blended.

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

9.  Pour batter into a 17cm tube pan (do not grease the pan), (I use a 20cm tube pan as I don't have a 17cm tube pan).  Bake in preheated oven at 180'C for about 30 minutes or until done.  (Oven may varies).  Invert the pan immediately and let cool completely before unmoulding the cake.