Saturday, October 17, 2009

Yogurt Chiffon Cake

I'm starting to become obsessed with using yogurt in baking. Not only is it healthier than using butter, but it brings such a nice texture to the cakes. I made this yogurt chiffon cake right after our weekend trip to LA, it tasted so yummy. I could have eaten the entire thing. Good thing my mom dropped by and I sent her home with some otherwise it would all end up in my tummy. I got this recipe from Blessed Homemaker. It's definitely a keeper!!

4 egg yolks
40g castor sugar
1/4 tsp salt
40g corn oil
140g plain yogurt (I used low-fat vanilla yogurt)
1 tbsp lemon juice
120g Cake flour
1/2 tbsp Baking powder
*Sift 2x
5 egg whites
50g castor sugar
1/2 tsp Cream of Tartar (I use 1 Tbsp lemon juice)

1. In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2. Add oil and salt, whisk and add yoghurt, lemon zest and lemon juice. Stir well.
3. Fold in sifted flour and mix well.
4. In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks
5. Add in sugar gradually and beat till stiff peaks.
6. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
8. Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
9. Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 15mins.
10. Turn down the temperature to 160 deg.C and bake for 25mins.
11. Remove the foil and reduce the temperature to 150 deg.C and bake for a further 10mins to brown the surface.
12. Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.

For convection oven, preheat and bake at 170 to 180 deg.C for 40 to 45mins.


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