Lemon Yoghurt Cranberries Chiffon Cake

Ingredients 
(A) 
4 egg yolks 
40g castor sugar 
1/4 tsp salt 
40g corn oil 
120g plain yoghurt 
2 tbsp lemon juice 
80g dried cranberries (I used Craisins, Ocean Spray) 
zest of 1 lemon 

(B) 
120g Cake flour 
1/2 tbsp Baking powder 

*Sift 2x 

(C) 
5 egg whites 
50g castor sugar 
1/2 tsp Cream of Tartar 

Method 
1) In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves. 
2) Add oil and salt, whisk and add yoghurt, lemon zest and lemon juice. Stir well. 
3) Fold in sifted flour, cranberries and mix well. 
4) In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks. 
5) Add in sugar gradually and beat till stiff peaks. 
6) Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated. 
7) Pour the mixture to the remaining egg whites and fold in gently till incorporated. 
8.) Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles. 
9) Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 10mins. 
10) Turn down the temperature to 160 deg.C and bake for 10mins. Lift up the foil to check the surface of cake, bake for another 10mins. 
11) Insert a skewer to check if cake is done. Remove the foil and reduce the temperature to 150 deg.C and bake for a further 5 to 10mins to brown the surface. 
12) Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled. 

*Note : I'm using a convection oven. For convention oven, preheat and bake at 170 to 180 deg.C for 40 to 45mins. 

**Note : Goes very well with a cup of Earl Grey or English Breakfast Tea.


by reirei

Lemon-Ginger Cheesecake

Ingredients
Crust 
2 cups finely ground gingersnap cookies (about 9 ounces) 
2 tablespoons sugar 
1/2 teaspoon ground ginger 
1/4 cup (1/2 stick) unsalted butter, melted 

Filling 
4 8-ounce packages cream cheese, room temperature 
1 1/4 cups sugar 
4 large eggs, room temperature 
1 cup sour cream 
1/2 cup whipping cream 
1/2 cup finely chopped crystallized ginger 
2 tablespoons finely grated peeled fresh ginger 
2 tablespoons fresh lemon juice 
4 teaspoons grated lemon peel 

Method 
For crust:
Preheat oven to 325°F. Generously butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Double-wrap outside of pan with heavy-duty foil. Blend ground cookies, sugar, and ginger in processor. Add melted butter and process until moist crumbs form. Press mixture onto bottom and 1/2 inch up sides of prepared pan. Bake until crust sets, about 10 minutes. Cool. Maintain oven temperature. 

For filling:
Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar, scraping down sides of bowl occasionally. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and whipping cream, then crystallized ginger, fresh ginger, lemon juice, and lemon peel. 

Pour filling into crust. Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come 1 inch up sides of springform pan. Bake cheesecake until filling is set and golden brown on top (cake will rise slightly above edge of pan), about 1 hour 25 minutes. Turn off oven and prop open oven door with wooden spoon. Let cake stand in oven 1 hour (cake will fall). 

Remove springform pan from water bath. Remove foil and cool cheesecake completely on rack. Cover and refrigerate overnight. (Can be prepared ahead and refrigerated 4 days or frozen up to 2 months. Defrost frozen cake overnight in refrigerator.) Release pan sides from cheesecake. Transfer cheesecake to platter. Arrange lemon slices decoratively around cake and serve. 


by Imelda