RAISINS/CRANBERRY YOGURT CHIFFON CAKE

Entry kek lagi?

Hihihi ni bukan projek membaking yang terbaru. Buat ni sebelum balik bercuti ke terengganu lagi dah. Buat untuk makan sepanjang di perjalanan, lagi pun hubby ada urusan di kuantan, sesambil tunggu hubby settle kan urusan dia, kitaorang berpiknik dalam kereta je la.

Kek ni walau namanya kek chiffon tapi teksture dia sedikit moist. Mungkin faktor penggunaan yogurt tu menjadikan kek ni gebu, lembut dan sedikit lembap. Resipi ni memang akan diulang buat lagi nanti. (^_^)

RESIPI RAISINS/CRANBERRY YOGURT CHIFFON CAKE

Ikut pada resipi asal kek ni guna buah cranberry kering, sebab tak beli pun makanya tukar pakai apa yang ada dalam stok je. Kismis je yang ada, so kismis je la yang diletak. Even yogurt pun main hentam pakai yogurt berperisa, sebab tu je yang ada.

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.