Cranberry Yogurt Chiffon Cake


by: Anncoo

There is no reason why I should say 'no' to this Cranberry Yogurt Chifon Cake. It is so easy to make this moist, soft and tangy chiffon which is tangy and full of lemon flavour and cranberries.


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serves: 14

5 Egg yolks

40 g Caster sugar

65 g Canola oil/salad oil

2 tsp Lemon juice

130 g Natural yogurt

130 g Plain flour (sifted)

lemon zest from one lemon

7 Egg whites

90 g Caster sugar

95 g Dried cranberries (cut to small pieces & sprinkle with 1/2 tbsp flour)

Nutrition Facts
Cranberry Yogurt Chiffon Cake

Servings Per Recipe: 14

Amount per Serving

Calories: 148

  • Total Fat: 6.7 g
  •     Saturated Fat: 1.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 67.1 mg
  • Sodium: 35.1 mg
  • Total Carbs: 18 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 10 g
  • Protein: 4.1 g

how is this calculated?

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1.  In a large bowl, mix egg yolks, sugar and oil well with a hand whisk. Add lemon juice, lemon zest and yogurt into it, mix well again.

2.  Whisk egg whites till frothy, gradually add in the sugar in batches, mix well. Continue beating till egg whites are stiff but not dry.

3.  Use a hand whisk to mix 1/3 egg whites with mixture.

4.  Gently fold in the rest with a rubber spatula till well combined.

5.  Lastly gently fold in the cranberries pieces into mixture.

6.  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.

7.  Invert cake immediately on a wire rack to cool completely before unmoulding.

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