Along the way, I took some pics, just for memorial sake, and probaby as a guide for my DDs in future if they are into baking.
Beaten egg yolks. I thought I took pics of the egg yolks mixture after adding in the flour. Apparently I did not as I can't find any such pics in my SD card.
Egg whites beaten till stiff, took me about 7 mins (running on max speed) on a 200W mixer (courtesy of Auntie A).
Invert the mixing bowl, the whisked whites should stay in place.
Baking in the oven, I can't see any cranberries on the surface so I got a little worried. I hope it won't end up like the other time. Fingers crossed.
Using 4 Chwee Kueh moulds to cool the inverted pan.
My 8" round pan is getting more "seasoned" but I still have slight difficulty removing the cake from the pan. It's evenly browned except for some slight holes that I've poked while trying to remove the cake :P
I'm very happy to see the cranberries "floating" all over the cake :)
I was expecting a pink cake since I've used strawberry yogurt but the cake turned out to be orangy. Taste good too but I still prefer the plain yogurt version.
This box is for Auntie A.
This box is for Auntie A.
Great cake! Will definitely bake this again!
Lemon Strawberry Yoghurt Cranberries Chiffon Cake
4 egg yolks
40g castor sugar
1/4 tsp salt
40g corn oil
120g strawberry yoghurt
2 tbsp lemon juice
80g dried cranberries, coated with 1/2 TBSP flour
zest of 1 lemon
120g Cake flour
1/2 tbsp Baking powder
5 egg whites
50g castor sugar
1 Tbsp lemon juice
- In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
- Add oil and salt, whisk and add yoghurt, lemon zest and lemon juice. Stir well.
- Fold in sifted flour, cranberries and mix well.
- In another bowl, using an electric mixer, beat till the whites are frothy. Add in lemon juice and beat till soft peaks.
- Add in sugar gradually and beat till stiff peaks.
- Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
- Pour the mixture to the remaining egg whites and fold in gently till incorporated.
- Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
- Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 15mins.
- Turn down the temperature to 160 deg.C and bake for 20mins.
- Remove the foil and reduce the temperature to 150 deg.C and bake for a further 10 to 15 mins to brown the surface.
- Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.
*Note : For convention oven, preheat and bake at 170 to 180 deg.C for 40 to 45mins.
You're a genius using Chwee Kueh moulds to elevate the cake. You can also use a loose base pan so it is easier to remove the cake.
That's a nice chiffon cake! *Envy* lol....
I don't have a chiffon cake pan (yet) as I'm running out of space with my bakewares :P The only loose base pan I have is a non stick so I can't use that for chiffons.
Thanks for dropping by at my blog. I'm sure you can bake a nice chiffon too. Jia you!
Ur chiffon cake looks so fluffy n soft. Im dying to try this recipe soon. May i ask WHEN exactly do u add the floured cranberries - so tht they wont sink to the bottom?
Thanks for visiting my blog. I've updated the recipe in this posting. Do let me how your cake turned out when you bake this ;-)
Look at how fluffy your cranberries chiffon cake, finally I got chance to try it. Infact the cake is soft, however mine seems not as fluffy as yours. Maybe it's because at that time I want to bake it, I cannot find any lemon in the fridge, instead I substitute it with milk.
DG, I hope you like this cake :)
Yes, we love it. The cake is soft and the sweetness just right, especially when you bite it together with the cranberries.
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