CRANBERRY YOGURT CHIFFON CAKE source : Anncoo Journal source : K.Nor@SecubitGaram Ingredients: makes 14 (k.

nor guna angel cake pan saiz 23cm) 5 Egg yolks 40g Caster sugar ~ k.nor guna 30gm 65g Canola oil/salad oil 2 tsp Lemon juice ~ yg ni k.nor campur ke dalam bancuhan telur putih 130g Natural yogurt 130g Plain flour (sifted) ~ k.nor guna tepung superfine lemon zest from one lemon 7 Egg whites 90g Caster sugar 95g Dried cranberries (cut to small pieces & sprinkle with 1/2 tbsp flour) Method: In a large bowl, mix egg yolks, sugar and oil well with a hand whisk. Add lemon juice (k.nor skip part ni), lemon zest and yogurt into it, mix well again. Whisk egg whites till frothy, gradually add in the sugar in batches, mix well. Continue beating till egg whites are stiff but not dry (kemudian masukkan lemon juice) Use a hand whisk to mix 1/3 egg whites with mixture. Gently fold in the rest with a rubber spatula till well combined. Lastly gently fold in the cranberries pieces into mixture. 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. (k.nor bakar dgn suhu 180C utk 20 min pertama kemudian turunkan suhu kepada 170C dan bakar lagi sehingga masak lebih kurang 20 - 25min) Invert cake immediately on a wire rack to cool completely before unmoulding. Read more: http://www.secubitgaramnor67.com/2012/05/cranberry-yogurt-chiffoncake.html#ixzz1uOt1yYHe