Cranberry Yoghurt Chiffon Cupcakes

The combination of lemon juice and cranberry - sourish-sweet is the taste of this cake.  It is very soft and moist too.

Recipe with courtesy from Anncoo Journal

Ingredients:

5 egg yolks
40g caster sugar
65gm canola oil/salad oil
2 tsp lemon juice
130g plain flour (sieved)
130g natural yogurt
lemon zest from one lemon
7 egg whites
90g caster sugar
95g dried cranberries (cut to small pieces and sprinkle with 1/2 tbsp plain flour)

Method:

1. In a large bowl, mix egg yolks, sugar, flour and oil well with a hand whisk.  Add lemon juice, lemon zest and yogurt's and mix well again.
2. Whisk egg whites till frothy, gradually add in the sugar, continue beating till egg whites are stiff but not dry.
3. Use a hand whisk to mix 1/3 whites with yolk mixture.
4. Gently fold in the rest of the whites with a spatula till well combined.
5. Lastly, fold in the cranberries.
6. Spoon batter into cupcake liners up to 3/4 full evenly and bake at 180C for 15 minutes, then lower to 160C for another 20 minutes or until a skewer comes out clean.
7. Invert cake immediately on a wire rack to cool completely before unmoulding.