Cranberry Skyr Chiffon Cake
Moist and tender, this chiffon cake features Icelandic yogurt and BC honey. You can use Greek yogurt too.
- 4 yolks from large eggs
- 125 g Skyr (Icelandic yogurt) or non-fat Greek yogurt
- 0.5 g salt
- 20 mL olive oil
- 1 Tbsp lemon juice
- 120 g unbleached cake flour OR superfine brown rice flour (this gives a grittier, but nuttier texture)
- 40 g apple juice-sweetened dried cranberries, finely chopped
- 5 egg whites from large eggs (or 40 g pasteurized liquid egg whites and 4 large egg whites
- 1 tsp freshly squeezed lemon juice
- 60-80 grams white, no. 1 grade unpasteurized BC honey (the more the honey, the better the cake rises)
- measuring spoons
- kitchen scale
- 2 large bowls
- 1 stainless steel round cake pan about 6" in diameter and 2.5" high with a lid (or use aluminum foil for lid)
- cooling rack
- In a large bowl, mix egg yolks, skyr, salt, oil and 1 Tbsp of lemon juice together until smooth. Gently sift in flour and add finely chopped cranberries. The mixture will be a little thick like a wetter cookie dough.
- In a separate bowl, beat egg whites with 1 tsp of lemon juice on low–medium speed for about a minute. Ad the honey then beat again on medium. Gradually switch to medium-high then high speed. Whip the egg whites until soft peaks form. Don't make them too stiff, but the peaks shouldn't fall either.
- Gently fold the whipped egg whites, 1/4 at a time into the cake batter. It will be a little hard at first to incorporate the egg whites. A good mixture will not have clumps of batter.
- Transfer mixture to cake pan and bake, covered, for 15 minutes at 400° F, then 15 minutes at 375° F, and finally, 15 minutes at 300° F. Note that oven temperatures may vary, so check often to ensure you don't burn the cake. You may need more or less time for the final step.
- Cool upside down on a cooling rack and serve.