Strawberry Yogurt Chiffon Cake

Below is the yogurt cake that Mummy has baked on last Sunday afternoon with my help. I keep telling Mummy that I like to have strawberry cake.. so an idea struck her!

We use the receipe from this link, & modify some of the ingredients. We had the cake for our breakfast yesterday. The whole cake is gone by yesterday afternoon.

Ingredients: (18cm round tin)
* This time, we used an round tin instead chiffon tube tin.

3 egg yolks
20g sugar
30 ml corn oil
80g strawberry flavoured yogurt (we used emmi brand)
90g cake flour
1/2 tsp strawberry esssence paste

4 egg whites
40g sugar
1/4 tsp cream tartar

Method:
1. Cream egg yolks and sugar till creamy.
2. Add in the oil, strawberry paste and yogurt, mix till well-combined.
3. Sieve in the flour and mix till batter is lump-free.
4. Beat egg white with electric beater until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add in sugar 3 times (a little at a time) and beat until stiff perks formed. About 7 minutes for 150w egg beater.
5. Pour 1/2 egg white into flour mixture in (3) and blend well.
6. Pour flour mixture into the rest of the egg white and fold till just blended. 7. Pour batter into ungreased tube pan. Bake at 170 - 180C for 30 - 40 minutes or until cooked.
8. Invert the cooked cake during cooling process.

You may try baking the cake.. it taste light and yummy like the texture of japanese cheese cake we bought from Ichiban. Happy Trying!


~ Love from Hayley ~