Cranberry Yogurt Chiffon Cake – a delicious recipe with egg yolks, caster sugar, canola oil, lemon juice, natural yogurt, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
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
50
g
Fat
142
g
Carbs
50
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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