Ingredients:
- * 5 egg yolk
- * 40g caster sugar
- * 65g canola oil salad oil
- * 2 tsp lemon juice
- * 130g natural yogurt
- * 130g plain flour (sifted)
- * lemon zest from 1 lemon
- * 7 egg white
- * 90g caster sugar
- * 95g dried cranberry (cut to small piece and sprinkle with 1/2
Instructions:
- 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. Pour in the flour and mix well.
- 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 ⅓ 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 cupcake liners up to ¾ 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.
