Like other chiffon cakes I’ve made so far, I liked this cake for its lightness and gentle sweetness. Yogurt is one reason that I was interested in baking this cake as I love the flavor of yogurt in my cake. Another reason is cranberries. I admired the bright red color of fresh cranberries, though I only could look at them in the pictures taken by others. Sometimes when browsing other love-to-cook and love-to-eat people, seeing how they used fresh cranberries in cooking and decorating their cakes, how much I wish I could actually touch somes of those little reds. Anyway, when the time comes, when I have an opportunity to travel more, farmer markets will always be listed in my priorities list of places to visit.
Ingredients: (8” tube pan)
- 3 yolks
- 25g sugar
- 40ml canola oil
- 1 tsp lemon juice
- 80g plain yogurt
- 90g cake flour
- 60g dried cranberry
- 4 egg whites
- 45g sugar
- 1/4 tsp cream of tartar
- Preheat the oven to 350F (175C).
- Beat the yolk and sugar until smooth. Add the oil, lemon juice and yogurt, beat to combine.
- Sift the flour into the yolk mixture, beat until smooth.
- Beat the egg whites until foamy, sprinkle with cream of tartar and beat until soft peak formed. Gradually add sugar in several times, beat until egg whites are shiny and stiff.
- Fold 1/2 egg whites into flour mixture, then pour the mixture into the remaining egg whites, mix until smooth.
- Coat the dried cranberries with flour and fold into the cake batter. Pour the batter into tube pan.
- Bake about 30-40 minutes until the surface is golden brown. Remove from the oven and invert the pan to cook the cake completely.