Cranberry Yogurt Chiffon Cake

Cranberry Yogurt Chiffon Cake

      Ingredients:
      5 Egg yolks
      40g Caster sugar
      65g Canola oil/salad oil
      2 tsp Lemon juice
      130g Natural yogurt
      130g Plain flour (sifted)
      lemon zest from one lemon
      7 Egg whites
      90g Caster sugar
      95g Dried cranberries (cut to small pieces & sprinkle with 1/2 tbsp flour)

      Method:

• In a large bowl, mix egg yolks, sugar and oil well with a hand whisk. Add lemon juice, lemon zest and yogurt into it, mix well again.
• Whisk egg whites till frothy, gradually add in the sugar in batches, mix well. Continue beating till egg whites are stiff but not dry.
• Use a hand whisk to mix 1/3 egg whites with mixture.
• Gently fold in the rest with a rubber spatula till well combined.
• Lastly gently fold in the cranberries pieces into mixture.
• Spoon batter into cupcake liners up to 3/4 full evenly and bake at 180C for 15 mins, then lower temperature to 160 for another 20 mins or skewer comes out clean.
• Invert cake immediately on a wire rack to cool completely before unmoulding.