Yogurt Cranberry Chiffon Cakes

Name: Yogurt Cranberry Chiffon Cakes
Yield: 0
Ingredients: 2 egg yolks; 50 g canola oil; 30 g fine castor sugar; 150 g plain Yogurt; 120 g cake flour; 1/4 tsp salt; 2 egg whites; 160 g egg whites; 1/2 lemon juice/cream of tartar; 60 g chopped dried cranberries coated with flour

24 January 2017

2nd round of clearing egg whites?
Yogurt Cranberry Chiffon Cakes
So pretty right?
I have replaced 4 yolks with egg whites. Meaning 2 yolks, 2 egg whites + 240g egg whites. Texture is moist n super soft. After cutting the cake goes this way n that way, too soft to stand firm lor???

Recipe

Yogurt Cranberry Chiffon Cakes

Prep: 0 min
Cook: 0 min
Total: 0 min
Serves: 0

Ingredients

2egg yolks
50 gcanola oil
30 gfine castor sugar
150 gplain Yogurt
120 gcake flour
1/4 tspsalt
2egg whites
160 gegg whites
1/2lemon juice/cream of tartar
60 gchopped dried cranberries coated with flour

Method

01
Preheat oven at 160C
02
Mix oil, sugar, Yogurt, salt n yolks till combine
03
Sift flour , take out 1 tbs of flour n add into plastic bag that contains chopped cranberries. Shake bag to coat Cranberry bits with flour evenly. Pour back excess flour to the sifted flour n set aside coated Cranberry bits.
04
Fold sifted flour into the yolk n Yogurt mixture. Set aside
05
Fold in meringue in 3 parts into flour mixture. Tap the bowl on table to remove big air bubbles. Fold in coated Cranberry bits n pour batter into prepared moulds.
06
Use a skewer to go round batters in circles to further remove air bubbles n spread Cranberry bits.
07
Baked at 160C for 10 mins > cover loosely with aluminium foil n continue to bake for 45 mins at 150C>then bake 5 mins at 150C with Fan force n without aluminium foil to even top color. Done
08
Invert moulds n let them cooled b4 unmould with hands?

Bakes Chiffon