I couldnt decide between cranberry yogurt chiffon cake and cranberry buttermilk scones. Cranberry chiffon cake is something i have always wanting to attempt baking since a long time. Knowing that Johnny likes to eat scones and i also felt like eating some scones, I decided to bake both in one night. My cranberry buttermilk scones still tasted as yummy as the previous attempt. It certainly is a worthy recipe to keep. Check out the recipe here!
Ever heard of the stall yummy chiffon? I always buy yoghurt chiffon cake whenever i patronized the stall. I am a fan of yoghurt and yoghurt chiffon cake is definitely something i have always been wanting to bake since a long while. Instead of the usual chiffon cakes like Pandan and Orange chiffon cake, i decided to try something new and I ended up with a Cranberry yoghurt chiffon cake. however, i found this recipe slightly too eggy for me. The original recipe called for lemon zest and lemon juice. But i didnt have them on hand. So i substituted with orange zest and orange juice.
Recipe: (Original recipe adapted from here) :
5 Egg yolks
40g Caster sugar
65g Canola oil/salad oil
2 tsp orange juice
130g Natural yogurt
130g Plain flour (sifted)
orange zest from one orange
7 Egg whites
90g Caster sugar
95g Dried cranberries (cut to small pieces & sprinkle with 1/2 tbsp flour)
- 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.
- Whisk egg whites till frothy, gradually add in the sugar in batches, mix well. Continue beating till egg whites are stiff but not dry.
- Use a hand whisk to mix 1/3 egg whites with mixture.
- Gently fold in the rest with a rubber spatula till well combined.
- Lastly gently fold in the cranberries pieces into mixture.
- Spoon batter into the cake mould 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.
- Invert cake immediately on a wire rack to cool completely before unmoulding.
I just baked these scones before dinner time and they were part of my dinner. This recipe is amazing. I got this recipe from BBC books. It’s simple and really delicious. Crisp on the outside, soft, light and fluffy on the inside. This is my first attempt and they turned out to be really terrific. This is definitely a keeper and I am surely going to bake these again. Whipped cream and Jam will definitely be a bonus to them. You got to make these. They made my day. (:
175g Self-raising flour
50g Caster Sugar
87.5 ml Buttermilk
3 tbsp Cranberries
Beaten egg ( for glaze)
1. Heat oven to 180 degree C. Mix together the flour n sugar. Rb the butter in with your fingertips until the mucture resembkes fine breadcrumbs. Make a well in the centre of the ingredients and tip in the buttermilk all in one go then mix lightly to form a sofy dough. add cranberries and lightly mix.
2. Tip the dough onto a lightly floured surface and knead briefly. Press the dough to a 2.5 cm/ your own desired thickness then stamp out 5 cm rounds with a cookie cutter. ( I simply just pluck the dough and roll them into balls then flatten them into about 2 cm thickness)
3. Transfer the scones to a baking sheet. Lightly brush them with beaten egg and bake them for 12-15 mins until risen and lightly golden. Serve with whipped cream and Jam while it’s fresh and hot from the oven.