Strawberry yogurt chiffon cake For 18cm tube pan (from thedomesticgoddnesswannabe)
* 3 egg yolks
* 25g caster sugar
* 35g oil - I used canola oil
* 50g cake flour
* 1/4 teaspoon baking powder
* 1/8 teaspoon salt
* 55ml strawberry yogurt drink
*
* 3 egg whites
* 1/8 teaspoon cream of tartar
* 35g caster sugar
* Baking Time: 30 minutes
1. In a mixing bowl, beat together egg yolks and sugar until blended.
2. Add the oil and continue beating until the mixture turns light and fluffy.
3. Add the strawberry yogurt.
4. Once that has been combined, add the dry ingredients and fold into the mixture. Set this aside.
5. In a clean mixing bowl, whisk the egg whites until frothy.
6. Add the cream of tartar and continue whisking until soft peaks form. Add the sugar gradually, whisking continuously until stiff peaks form.
7. Beat 1/3 of the meringue into the egg yolk batter.
8. Gently fold the remaining meringue in 2 batches into the mixture until no white streaks remain.
9. Pour the batter into an UNGREASED tube pan.
10. Bake at 160°C for the required time. If the top gets too brown, cover with a piece of aluminium foil. Alternatively, you can lower the temperature of the oven.
11. Once the cake is done, invert it immediately and cool on a wire rack. Do not unmold the cake until it has cooled completely.
Note: divide the batter into 3 portions then add in strawberry paste to your desire color. Then fill your pan as usual.
* 3 egg yolks
* 25g caster sugar
* 35g oil - I used canola oil
* 50g cake flour
* 1/4 teaspoon baking powder
* 1/8 teaspoon salt
* 55ml strawberry yogurt drink
*
* 3 egg whites
* 1/8 teaspoon cream of tartar
* 35g caster sugar
* Baking Time: 30 minutes
1. In a mixing bowl, beat together egg yolks and sugar until blended.
2. Add the oil and continue beating until the mixture turns light and fluffy.
3. Add the strawberry yogurt.
4. Once that has been combined, add the dry ingredients and fold into the mixture. Set this aside.
5. In a clean mixing bowl, whisk the egg whites until frothy.
6. Add the cream of tartar and continue whisking until soft peaks form. Add the sugar gradually, whisking continuously until stiff peaks form.
7. Beat 1/3 of the meringue into the egg yolk batter.
8. Gently fold the remaining meringue in 2 batches into the mixture until no white streaks remain.
9. Pour the batter into an UNGREASED tube pan.
10. Bake at 160°C for the required time. If the top gets too brown, cover with a piece of aluminium foil. Alternatively, you can lower the temperature of the oven.
11. Once the cake is done, invert it immediately and cool on a wire rack. Do not unmold the cake until it has cooled completely.
Note: divide the batter into 3 portions then add in strawberry paste to your desire color. Then fill your pan as usual.
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