Cranberry Skyr Chiffon Cake

Moist and tender, this chiffon cake features Icelandic yogurt and BC honey. You can use Greek yogurt too.

Ingredients

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
mixer
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.

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