Yogurt Cranberry Chiffon

Overview

Yogurt chiffon with dried cranberries. The softness of the cake is combined with the sweetness and sourness of the cranberries. The taste is sour and sweet but not greasy. It is very suitable for summer consumption.

Tags

• baking
• children
• cake
• afternoon tea
• chiffon cake
• cake flour
• corn oil
• dried cranberries
• egg
• white sugar
• white vinegar
• yogurt
• salt

Ingredients

Steps

1. 1 Separate egg whites and egg yolks.

   

2. 2 Add white vinegar and salt to egg whites, add 50 grams of sugar in three batches, and beat.

   

3. 3 Beat the egg yolks with 20 grams of sugar, then add corn oil in batches and beat well.

   

4. 4 Add yogurt and beat well.

   

5. 5 Sift in the flour.

   

6. 6 Mix well.

   

7. 7 Take 1/3 of the egg white, put it into the egg yolk paste, and mix well.

   

8. 8 Pour the mixed batter into the remaining egg whites.

   

9. 9 Add dried cranberries and mix well.

   

10. 10 Pour into an 8-inch chiffon mold and shake out any big air bubbles.

    

11. 11 Preheat the oven to 150 degrees, lower the rack, turn the heat up and down, and bake for 60 minutes.

    

12. 12 Invert the baked cake immediately.

    

13. 13 Unmold after complete cooling.