Cranberry Yogurt Chiffon Cake Recipe

Name: Cranberry Yogurt Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 egg yolks; 5 1/3 tablespoons caster sugar; 4 3/4 tablespoons canola oil /salad oil; 2 teaspoons lemon juice; 4 9/16 ounces natural yogurt; 1 cup plain flour sifted; 1 lemon; 7 egg whites; 3/4 cup caster sugar; 2 3/8 cups dried cranberries cut to small pieces & sprinkle with 1/2 tbsp flour

Servings: persons

1
In a large bowl, mix egg yolks, sugar and oil well with a hand whisk. Add lemon juice, lemon zest and yogurt into it, mix well again.
2
Whisk egg whites till frothy, gradually add in the sugar in batches, mix well. Continue beating till egg whites are stiff but not dry.
3
Use a hand whisk to mix 1/3 egg whites with mixture.
4
Gently fold in the rest with a rubber spatula till well combined.
5
Lastly gently fold in the cranberries pieces into mixture.
6
Spoon batter into cupcake liners up to 3/4 full evenly and bake at 180C for 15 mins, then lower temperature to 160 for another 20 mins or skewer comes out clean.
7
Invert cake immediately on a wire rack to cool completely before unmoulding.

1205

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 egg yolks, 5 1/3 tablespoons caster sugar, 4 3/4 tablespoons canola oil /salad oil, 2 teaspoons lemon juice, and more.

Yes, Cranberry Yogurt Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry Yogurt Chiffon Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions