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The special recipe of Cranberry yogurt chiffon cake

by Abbey Connor June 18, 2019
written by Abbey Connor June 18, 2019
The special recipe of Cranberry yogurt chiffon cake

Types of cakes that use yogurt are both aromatic and sweet, they are usually “cooler” than the cakes without yogurt. Cranberry is also a fruit (although only dried fruit) with a sour taste. Therefore, today we will mix them together to make a delicious Cranberry yogurt chiffon cake.

Ingredients:

– 3 egg yolks

– 25g white sugar

– 40ml of delicious cooking oil

– 1 tsp lemon juice

– 80g sugar-free yogurt

– 90g cake flour

– 60g dried cranberry

– 4 egg whites

– 45g white sugar

– 1/4 tsp cream of tartar

Directions:

– Turn on the oven at 350F (175C).

– Beat the yolk and sugar until smooth. Add cooking oil, lemon juice and yogurt, mix well.

– Sift the flour into the yolk mixture and whisk.

– Beat egg whites until foamy, sprinkle the cream of tartar, beat until the whites become soft. Slowly add sugar and continue whipping the whites until hard.

– Mix 1/2 whites into the dough mixture evenly and then pour the dough into the remaining whites, continue mixing well.

– Put dried Cranberry  in a small bag or bowl with a little flour, stirring the dough around each cranberry fruit. Mix cranberry into the flour mixture and pour it into the mold.

– Bake for 30-40 minutes until you see the golden cake. Take the cake out of the oven, turn it upside down and let it cool.

 

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