Wednesday, July 1, 2020

Cranberry Yogurt Chiffon

5 egg yolks
20g caster sugar
50g oil
100g yogurt
100g cake flour

5 egg whites
60g caster sugar
75g dried cranberries

Method :
  1. Mix egg yolks and sugar in a bowl, whisk till sugar has dissolved.
  2. Add in oil, salt, yogurt and mix well.
  3. Sift in flour mixture and whisk well.
  4. Add in dried cranberries and mix well.
  5. In another bowl, beat the egg whites and lemon juice/vinegar till frothy. Add in sugar gradually and beat until approaching stiff peaks (meringue stand straight with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture).
  6. Use whisk to loosen the egg yolk batter a bit, then take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
  7. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
  8. Pour the batter from a considerable height into cake pan, lightly shake it left and right to level the cake, then gently bang the cake pan on the table top to release air bubbles.
  9. Bake at pre-heated oven at 100C  at center rack for 30 mins. Then adjust to 160C for 15-20 mins. (I off the top heat element and on it back during the last 15-20 mins)
  10. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
  11. Turn the cake pan upside down and cool completely before remove from the cake pan.

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