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Yogurt Cranberry Chiffon Cakes

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Ingredients
  

  • 2 egg yolks
  • 50 g canola oil
  • 30 g fine castor sugar
  • 150 g plain Yogurt
  • 120 g cake flour
  • 1/4 tsp salt
  • 2 egg whites
  • 160 g egg whites
  • 1/2 lemon juice/cream of tartar
  • 60 g chopped dried cranberries coated with flour

Instructions
 

  • Preheat oven at 160C
  • Mix oil, sugar, Yogurt, salt n yolks till combine
  • Sift flour , take out 1 tbs of flour n add into plastic bag that contains chopped cranberries. Shake bag to coat Cranberry bits with flour evenly. Pour back excess flour to the sifted flour n set aside coated Cranberry bits.
  • Fold sifted flour into the yolk n Yogurt mixture. Set aside
  • Fold in meringue in 3 parts into flour mixture. Tap the bowl on table to remove big air bubbles. Fold in coated Cranberry bits n pour batter into prepared moulds.
  • Use a skewer to go round batters in circles to further remove air bubbles n spread Cranberry bits.
  • Baked at 160C for 10 mins > cover loosely with aluminium foil n continue to bake for 45 mins at 150C>then bake 5 mins at 150C with Fan force n without aluminium foil to even top color. Done
  • Invert moulds n let them cooled b4 unmould with hands?