Yogurt Chiffon Cake

 

Ingredients:

5 egg yolks

30 g. caster sugar

75 ml. corn oil

120 g. plain yogurt

120 g. plain flour (sifted)

5 egg whites

1 tsp. lemon juice

75 g. caster sugar

Methods:

1. In a bowl add egg yolks and caster sugar.  Whisk using a hand whisk until sugar has dissolved.  Then add corn oil and continue to whisk until combined. Next, add the yogurt, continue to whisk until well mixed.  Finally, add plain flour and whisk until the batter is smooth.  Set aside.
2. In a stand mixer, whisk egg whites until frothy; add 1 tsp. lemon juice and 75 g. of caster sugar in 3 parts. Whisk well after each addition.  When the final part is added, whisk until stiff peaks form.
3. Add 1/3 meringue into the batter in (1); use hand whisk to stir and mix until no white strands seen.  Pour the batter into the meringue  and mix well using hand whisk until well combined.  Then use a spatula to scrap the sides of the bowl and fold until no white strands seen.
4. Pour the mixture into a 20 cm. Chiffon Cake tin.  Smooth top with a spatula; then lightly drop the cake tin few times, hold the tube with your fingers as you drop the cake tin.
5. Place the cake tin on the second rack from the bottom of the oven; bake in a preheated oven of 140 degree Celsius for 50 minutes; then increase the heat to 160 degree Celsius for another 10 minutes.
6. Remove from oven and immediately invert the cake onto a rack and leave it to cool.

The actual recipe is using a 22 cm. chiffon cake tin.  Since I don't have this size of cake tin, I am using a 20 cm. size; the cake comes out much taller.

I love to see the cake puff up during baking....

I adapted this recipe from 'Kathrine Kwa Baking Tutorial' with slight adjustments to suit my baking preference.