Thursday, August 26, 2010

Cranberry Yogurt Chiffon Cake

Pardon my recent chiffon craze, baking it is pretty addictive haha! Have a tub of yogurt threatening to expire, so had to make good use of it. This recipe carries more egg whites and almost twice the amount of cake flour than my usual one, so hesitated making it initially. But I guess baking is about trial and errors...

As it has much flour, the cake is denser. Though moist enough because of the yogurt, I still prefer my chiffon cake less than airy. I'm not sure how that big air pocket came about and my cranberries all sank to the bottom of the pan. Think I'll just sprinkle them on top of the batter the next time, hopefully the latter has enough time to cook so that the cranberries can scatter more evenly in the batter. The lemon fragrance didn't come out as much either. Booooooooo... I'm sticking to my old chiffon recipe.

Cranberry Yogurt Chiffon Cake (modified from Junko Fukuda's Chiffon Cake Book)

5 egg yolks
40g caster sugar
61g canola oil
2 tsp fresh lemon juice
130g plain yogurt
130g cake flour, sifted twice

6 egg whites (weighed mine to be 258g)
90g caster sugar

95g dried cranberries, coated in plain flour

1. Preheat oven to 180°C
2. Whisk together yolks, caster sugar and canola oil until sugar is completed dissolved and mixture is pale yellow and sticky
3. Add lemon juice and yogurt into yolk mixture and mix well
4. Add flour and combine well. Set aside for later use.
5. Beat egg whites until frothy and gradually add in sugar and whip till stiff peaks
8. Add one third of the meringue into yolk mixture and fold in lightly
9. Pour in rest of the yolk mixture and fold until well combined
10. Add in flour coated cranberries into batter and gently fold until berries are just evenly scattered throughout the batter
11. Pour the batter into a 20-cm chiffon tin and bake for 40 mins
12. Invert the chiffon tin on a wire rack and let it cool for 2h before releasing the cake for serving

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