Lemon Yoghurt Cranberry Chiffon Cake

Recipe taken from All the matters => Rei. Chanced upon this recipe that was posted in Kitchen Capers. This is really good. The cake was soft, moist and light. Love the combination of the flavors. A tinge of yoghurt with flavorful lemon and cranberry. Nice! I will reduced the lemon juice by half that next time, prefer to have a lighter taste. I used cranberry from First Choice, it is too sweet. Will buy those counters type the next time. For the yoghurt, I used Magnolia low fat plain yoghurt, it worked very well. =)

As for my baking time, I was to kiasu, afriad that I will overbaked, hence the timing too short or maybe temperature too low. Will adjust the temperature slightly higher the next time. But at the end of the day, you should know your oven the best.

(A)
4 egg yolks
40g castor sugar
1/4 tsp salt
40g corn oil
120g plain yoghurt (Magnolia low-fat plain yoghurt)
2 tbsp lemon juice ( I will reduce to 1tbsp next time)
80g dried cranberries (used one that is not too sweet)
zest of 1 lemon

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

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

Preheat oven to 170 degree. Prepare a 21cm chiffon pan.

1. In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2. Add oil and salt, whisk lightly and add yoghurt, lemon zest and lemon juice. Stir well with a rubber spatula.
3. Fold in sifted flour, cranberries and mix well. (Coat the cranberries with flour first)
4. In another bowl, using an electric mixer, beat till the whites are frothy. Add in cream of tartar and beat till soft peaks. Add in sugar gradually and beat till stiff peaks.
5. Fold in gently 1/3 of the whites into the yolk mixture using a rubber spatula till well mixed. Add in another 1/2 of the whites in the yolk mixture, fold well.
6. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
7. Pour the batter into a 21cm chiffon tube pan. Level the batter. Bang the pan on the table to get rid of bubbles.
8. Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 degree for 15mins.
9. Turn down the temperature to 160 degree and bake for 10mins.
10. Reduced temperatire to 150 degree, remove the foil and bake for another 10-15mins, till cooked.
11. Remove from the oven and invert the pan. Remove the cake from pan when it’s completely cooled.

Cranberry Oatmeal Cookies

This recipe is adapted from Coconut and Lime. I have always wanted to try a oatmeal cookies. And finally, I did it. It’s okies la, the oat gives the texture an extra “omp”. This is not the usual cripsy cookies but more towards the chewy kind. The more I ate it, the more I began to like it. =)



1 ½ cup dried cranberries
¾ cup dark brown sugar
¾ cup flour
½ cup oatmeal
¼ cup chocolate chips
90 g butter, at room temperature
¼ tsp salt
1 tsp vanilla extract
1 tsp baking powder
1 egg

Preheat oven to 170C.
Line 2 cookie sheets with parchment paper.

In large bowl, cream together butter, vanilla and sugar.
Add egg, beat until fluffy. Add the flour, baking powder, salt and oatmeal. Mix until well combined
Fold in cranberries and choco.
Place 1 tbsp sized blobs of dough on the cookie sheet (about ½ inch apart)
Bake for 12-14 mins or until brown. Remove to a wire rach to cool completely.
Yield about 2 dozen cookies.

Orange Cranberry Biscotti

This recipe is adpated from Little Corner of Mine. It is a very very very nice recipe. Me and Shan had baked 8 batches in total, as mention earlier it took us 8 hours to complete this “project”. It is not as hard as the traditional biscotti, so it can be eaten on its own without dipping it into your coffee. But of course with a cup of coffee, it will be the best. I had personally like it very much because of the refreshing taste. It’s taking a break from all your chocolate and more chocolate. Enjoy…

Baked dough before slicing

Sliced and baked the 2nd time

Ingredients:

(A)
1/2 cup corn oil
3 eggs
1 cup sugar
1 tsp. orange essence
1/4 cup fresh orange juice
Zest of one orange

(B)
4 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup dried cranberries
1/2 cup almonds nuts, coarsely chopped

Method:

1. Preheat oven to 190 C. Line cookie sheet with parchment paper.

2. Beat (A). Add (B). Stir and knead until it formed a dough.

3. Divide dough in half and roll each roll into the length of the cookie sheet. Then move each roll to the cookie sheet and press down to 1/2 inch thickness.

4. Bake for 20 minutes. Remove to cool, then cut into slices with a serrated knife. Place the cut side up and bake for additional 5 minutes. Flip it over and bake the other side for 5 minutes. Remove and cool on wire rack.

Cranberry Scones

This is very nice to eat on its own. Goes very well with a glass of milk. Quite like it for its simplicity. I have add some cranberry for a nice touch, taste good! I tweak the recipe from Baking Haven.

Cranberry Scones

115g self-raising flour
1/2 tsp baking powder
25g soft margarine
20g soft brown sugar
1/2 cup of cranberry (Add more if you like)
1/2 egg + milk (Add together to make 75ml)

Preheat oven to 220-deg. Lightly grease a baking sheet.
(A) Put flour and baking powder in a bowl, add margarine and rub it in with your fingertips till the mixture resembles fine breadcrumbs.

(B) In a separate bowl, crack egg into a measure, lightly beat it and then make up to 75ml with milk. Beat thoroughly egg mixture, sugar till well-blended.

Stir in (A) into (B) to a soft dough. And then add in the cranberries. Turn onto a lightly floured table, knead lightly and then roll out to 1/2 inch thickness.

Cut into desired shaped with a cutter to make an approx. 12 mini scones.
Place them, spaced, onto a large baking sheet; brush the tops with a lil milk and bake for about 8-10 minutes or till golden brown.
Remove scones and leave to cool on a wire rack!

Cranberry shortbread hearts

This is one of the first successful recipes that I tried when I just started baking. It is very very easy to make and very nice too. Except that its seems to be a be wasteful after cutting out the heart and left with those crumbs. I like shortbread lah. It’s a little powdery kind of taste and have a refreshing cranberry taste. Love it so much. =) Must try ya!

Dried-Cranberry Shortbread Hearts
Source: She bakes and she cooks

1 cup unsalted butter, softened
3/4 cup sifted confectioners’ sugar
1 tsp pure vanilla extract
2 cups sifted all-purpose flour
1/2 teaspoon coarse salt
1/2 cup finely chopped dried cranberries

Preheat oven to 325 degree Fahrenheit (170 degrees Celsius) with rack in center.
Put butter, sugar, vanilla, flour, and salt in large mixing bowl.
Stir together with a wooden spoon until combined but not to creamy. Stir in dried cranberries
Press dough evenly into an 8-inch square baking pan.
Bake until firm and pale golden, about 30 minutes.
Let cool on a wire rack, about 20 minutes. Run a knife around edges; remove shortbread, and transfer, right side up, to work surface.
Cut out hearts with a 2 inch heart-shape cookie cutter. Trim any stray bits of cranberry from edges with a paring knife. Cookies can be stored in an airtight container at room temperature up to 5 days.