KEK CHIFFON YOGURT CRANBERI

Bagi penggemar kek cipon. anda patut / wajib try resepi kek cipon ni....tak terucap dgn kata2 betapa sedapnya, lembut dan tersangatlah gebunya mcm kapas. Bila masuk terus hilang..yg tgl cuma cranberinya je..hehe. Bg yg kurang gemar kek yg manis, anda boleh kurangkan penggunaan buah cranberi. Jgn kurangkan gula tau..sbb bg shima keknya tu dah cukup sedap..sbb manis tu byk dtg dr buah tersebut. Pasti shima akan mengulang buat kek ni lain kali....nyum..nyum..payah betul nak berhenti menyuap...bila mkn kek sedap ni...isk!

Nak resepi??..jom kita tengok bhnnya2..Sorilah, shima c&p je dr blog Kak Nor  yg comel tu...terima ksih K.Nor

CRANBERRY YOGURT CHIFFON CAKEsource : Anncoo Journal
source : K.Nor@SecubitGaram

Ingredients: (k.nor guna angel cake pan saiz 23cm)

5 Egg yolks
40g Caster sugar
65g Canola oil/salad oil
2 tsp Lemon juice 
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.