Light and Fluffy...Again

Chiffons! Yes, I am still loving them. After a few successful attempts, I have gathered the courage to try many more interesting flavours. I am going to declare this as the apple of my eye for now. It tasted really good. It soared above expectations, the flavours blended into each other so well. A good blending of some sweetness, sourish and saltiness, all in one. The cranberries gave some chewiness instead of an all soft texture.

Good, really good. I got the recipe from here. After this attempt, I made another based on the same recipe, this time I replaced the cranberries with fresh apricots (which are in season, albeit elsewhere). It was another yummy one. I forgot to take pictures though :( The basic formula presented in this recipe is full proved and I am going to use this as a base for more variations.

Basic Formula shared by All That Matters.

• 4 yolks, 5 whites recipe
• Amount of Flour - 120g
• Amount of Liquid (Oil/Juice/Yoghurt) - 180g

- Flour over liquid ratio - 120 : 180 (i.e. 2 parts to 3 parts or 66.67%). This ratio is to be maintained when playing with variations.
- I found that this formula works for me and the amount of sugar, comparatively lower than many other recipes gave a sweetness that is to the liking of our family.


Lemon Yoghurt Cranberries Chiffon Cake
Ingredients
(A)
4 egg yolks
40g fine sugar
1/4 tsp salt
40g corn oil
120g plain yoghurt
2 tbsp lemon juice
80g dried cranberries
Zest of 1 lemon

(B)
120g Cake flour
1/2 tbsp Baking powder

*Sift 2x

(C)
5 egg whites
50g fine sugar
1/2 tsp Cream of Tartar

Method

1. Whisk yolks and sugar till sugar dissolves.
2. Add oil and salt, whisk. Add yoghurt, lemon zest and lemon juice. Stir well.
3. Fold in sifted flour, cranberries and mix well.
4. In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
5. Add in sugar gradually (3 additions) and beat till stiff peaks.
6. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
8. Pour the batter into a 21/22 cm chiffon tube pan. Give slight bangs to the pan on the table to get rid of bubbles.
9. Bake at 170 deg.C in preheated oven for 50mins.
10. At 30 minutes, if top of cake is browned, cover with a piece of aluminium foil (Do it quickly, without taking cake out of the oven)
11. Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.

Variation for Lemon Yoghurt Apricot Chiffon
1. Replace Cranberries with Apricot (use dried or fresh)
2. Use Apricot flavour yoghurt for a stronger apricot taste.