Cranberry Yogurt Chiffon Cake

• 5 egg yolks
• 5 1/3 tablespoons caster sugar
• 4 3/4 tablespoons canola oil /salad oil
• 2 teaspoons lemon juice
• 4 9/16 ounces natural yogurt
• 1 cup plain flour sifted
• 1 lemon
• 7 egg whites
• 3/4 cup caster sugar
• 2 3/8 cups dried cranberries cut to small pieces & sprinkle with 1/2 tbsp flour

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.

egg yolks, caster sugar, canola oil, lemon juice, natural yogurt, flour, lemon, egg whites, caster sugar, cranberries

Taken from www.yummly.com/recipe/Cranberry-Yogurt-Chiffon-Cake-1652076 (may not work)