strawberry yogurt chiffon cake

My love with chiffon cakes is well, deep.

I wanted to make a chiffon cake and didn’t know what flavor to make. The thing about chiffon cakes is that you make so many changes to one recipe and end up with a different cake.

So I did what I always do – poke around my fridge to see what I have laying around and I saw a bottle of strawberry yogurt.

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So strawberry yogurt it was!

This cake was so soft and fluffy! I made it in the morning, and by the afternoon only one slice was left.

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And really, once you have made a chiffon cake, you’d be hooked. Freshly made chiffon cakes are nothing like those you get in the shops.

And here are the instructions on how to make this cake.

In a mixing bowl, beat together egg yolks and sugar until blended.

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Add the oil and continue beating until the mixture turns light and fluffy.

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Add the strawberry yogurt.

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Once that has been combined, add the dry ingredients and fold into the mixture.

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Set this aside.

In a clean mixing bowl, whisk the egg whites until frothy.

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Add the cream of tartar and continue whisking until soft peaks form. Add the sugar gradually, whisking continuously until stiff peaks form.

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Beat 1/3 of the meringue into the egg yolk batter.

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Gently fold the remaining meringue in 2 batches into the mixture until no white streaks remain.

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Pour the batter into an UNGREASED tube pan.

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Bake at 160Ā°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.

Once the cake is done, invert it immediately and cool on a wire rack. Do not unmold the cake until it has cooled completely.

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And just tuck in – I suggest you hide a few pieces somewhere safe. šŸ™‚

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*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

Strawberry Yogurt Chiffon Cake
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For 18cm tube pan
  1. 3 egg yolks
  2. 25g caster sugar
  3. 35g oil - I used canola oil
  4. 50g cake flour
  5. 1/4 teaspoon baking powder
  6. 1/8 teaspoon salt
  7. 55ml strawberry yogurt drink
  8. 3 egg whites
  9. 1/8 teaspoon cream of tartar
  10. 35g caster sugar
  11. Baking Time: 30 minutes
For 21cm tube pan
  1. 4 egg yolks
  2. 33g caster sugar
  3. 47g oil - I used canola oil
  4. 67g cake flour
  5. 1/4 teaspoon baking powder
  6. 1/8 teaspoon salt
  7. 73ml strawberry yogurt drink
  8. 4 egg whites
  9. 1/8 teaspoon cream of tartar
  10. 47g caster sugar
  11. Baking Time: 40 minutes
For 23cm tube pan
  1. 5 egg yolks
  2. 42g caster sugar
  3. 58g oil - I used canola oil
  4. 83g cake flour
  5. 1/2 teaspoon baking powder
  6. 1/4 teaspoon salt
  7. 92ml strawberry yogurt drink
  8. 5 egg whites
  9. 1/4 teaspoon cream of tartar
  10. 58g caster sugar
  11. Baking Time: 50 minutes
For 25cm tube pan
  1. 6 egg yolks
  2. 50g caster sugar
  3. 70g oil - I used canola oil
  4. 100g cake flour
  5. 1/2 teaspoon baking powder
  6. 1/4 teaspoon salt
  7. 110ml strawberry yogurt drink
  8. 6 egg whites
  9. 1/4 teaspoon cream of tartar
  10. 70g caster sugar
  11. Baking Time: 60 minutes
Instructions
  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 160Ā°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.
Notes
  1. Baking times may have to be adjusted - get to know your oven so you can make the necessary adjustments!
  2. I use 65g eggs for all my recipes.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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