Yogurt Cranberry Chiffon Cake

Name: Yogurt Cranberry Chiffon Cake
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 50g Yogurt; 32g yolk; 40g Caster sugar; 17g Corn oil; 45g Low-gluten flour; 25g Dried cranberries; 67g Egg white; 1/8 teaspoon Cream of tartar; 1/2 tsp Baking powder

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Blueberry Cheese Chiffon from Teacher Meng. I didn't think of it when there was cream cheese, but I was moved when there was no cheese. It's a bit too much effort to pick cheese for such a small amount, so let's adapt it. Convert all the cheese and milk into yogurt. There are no dried blueberries, just cranberries. I didn't make much yogurt this year, so I bought commercial products when I used it. The commercial yogurt is sweeter, but, anyway, the chiffon of Teacher Meng is always made with reduced sugar. The sweetness of yogurt probably won't make the final cake much sweeter, right?
Cranberries are a bit big, so chopped and used to distribute them more evenly in the cake. Scattered rubies are inlaid in the fragrant and sweet cakes, biting out the sweet and sour taste. . .

Ingredients

Yogurt Cranberry Chiffon Cake

1. Ingredients: 50 grams of yogurt, 40 grams of caster sugar, 32 grams of egg yolk, 17 grams of corn oil, 45 grams of low-gluten flour, 25 grams of dried cranberries, 67 grams of protein, 1/8 tsp of tartar powder, 1 baking powder /2 teaspoon

2. Chop the cranberries and set aside. Pour the egg yolks and 15 grams of sugar into a bowl and beat them evenly. Add yogurt, beat well, pour in corn oil

3. Stir well. Sift the flour and baking powder into the egg yolk and mix well in irregular directions. Add tartar powder to the remaining sugar, mix well and set aside

4. The egg whites are whipped into a thick bubble, and then poured into the mixture of tartar powder and sugar and whipped into a 9-distributed state with a small hook. Take one third of the egg whites into the batter and mix slightly

5. Add the remaining egg whites and mix well. Pour in cranberries and mix well. Pour into a 6-inch movable bottom round mold

6. Knock out a large bubble, shake the surface, put it in the oven, in the middle and lower layers, heat up and down at 140 degrees, and bake for about 40-50 minutes. Immediately turn over when out of the oven, turn it over after cooling down completely

7. Demoulding, dicing

Tips:
Cranberries can be replaced with any dried fruit.
When mixing the batter, it needs to be stirred from the bottom. It is not advisable to stir in a circular motion to prevent defoaming.
The baking time and firepower need to be adjusted according to the actual situation of the oven.