Thursday, June 17, 2010

Strawberry yogurt chiffon cake

Pardon me for the large hole, I forgot to tap the cake tin lightly before bake.


4 large egg yolks
40g sugar
1/4 salt
50g veg oil
150g strawberry yogurt
1 tsp of strawberry essence

120g cake flour
1 tsp baking powder
1/8 baking soda

5 large egg whites
40g sugar
1/4 cream of tartar

  1. Whisk yolks and sugar until dissolves.
  2. Add oil and salt, whisk and add strawberry yogurt. Mix well.
  3. Add in sifted flour and mix until no lump.
  4. Using an electric mixer, beat till frothy. Add in cream of tartar and beat until soft peaks, follow by the sugar continue to beat until stiff peaks.
  5. Fold in 1/3 of the meringue and mix with the egg yolk until well combined. Add the remaining meringue and mix well.
  6. Pour the batter into 21cm cake tin. Bake at 180C for 60 mins. Remove the foil and bake for 10 mins.
  7. When it cool, remove it from the mould.
Notes Preheat oven at 180C for 25 mins using top and bottom heat in the lowest rack.

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