I am having a bit of headache at the moment but it is a lot better now that I have showered. I do not get headache or migraine as often as I used to anymore. So, I am guessing it was due to the lack of sleep as I watched Moon Lovers: Scarlet Heart Ryeo till 3AM this morning. LOL!
After lunch at Flour & Butter Cafe with Jennifer yesterday afternoon, I came home and baked as I felt like doing so. I went grocery shopping on the way home to get the required ingredients as I wanted to reattempt Cranberry Yogurt Chiffon Cake after my last attempt which was more than two years ago.
I usually use Marigold Low Fat Yogurt for my bakes if required but both supermarkets which I went to yesterday ran out of stock. So, I ended up getting this instead. It had a creamier texture and tasted sour in comparison to Marigold’s.
One of the main ingredients required to make this Cranberry Yogurt Chiffon Cake. I used a scissor to cut them into smaller pieces so that there will be lots of dried cranberries scattered all over the chiffon cake.
Without further ado, let’s get started with what I intended to do for today’s blog entry.
Cranberry Yogurt Chiffon Cake (adapted from Happy Home Baking)
- 3 egg yolks
- 25g fine granulated white sugar *20g*
- 40ml vegetable oil *canola oil*
- 80g plain yogurt
- 1 tsp freshly squeezed lemon juice
- 80g cake flour
- 4 egg whites
- 1/2 tsp lemon juice *optional*
- 55g fine granulated white sugar *60g*
- 60g dried cranberries
- some cake flour to coat the dried cranberries
- Chop dried cranberries into smaller pieces, coat them with some flour and sift to remove excess. Set aside.
- Beat egg yolks with 20g of sugar until they turned slightly pale in color and creamy.
- Add in canola oil and mix well.
- Add in both lemon juice and plain yogurt. Mix until well incorporated.
- Sift in cake flour and mix until no flour lump could be seen.
- Beat egg whites with lemon juice until it turned foamy and frothy.
- Gradually add in 60g of sugar in three batches until it reaches stiff peak stage.
- Gently fold in the meringue into the egg yolks batter in three batches until no white streak could be seen.
- Lastly, add in the flour coated dried cranberries into the batter and gently fold them in. Be careful not to overmix the batter.
- Pour batter into an ungreased 17cm chiffon pan from a height and bake in a preheated oven of 180 degree Celsius for 30 minutes or until inserted cake tester comes out clean.
- Invert the chiffon pan immediately when removed from the oven for approximately an hour or until the cake is cool enough to be unmoulded.
I do not usually increase sugar quantity in my bakes but I did so for this recipe as the yogurt which I used was pretty sour as compared to the one which I used when I attempted this recipe for the first time. Additionally, I used lemon juice instead of the usual cream of tartar to stabilize the egg whites.
I feared that the excessive usage of lemon juice might may result in a sour taste chiffon cake but the cake turned out to be a lot sweeter than I anticipated. I should have stick to my original decreased sugar quantity. To be honest, I think cream of tartar stabilizes the egg whites better than lemon juice.