Tuesday, July 10, 2012

Tutti Fruitti Yoghurt Chiffon Cake

Though recently I've been totally infatuated with Bento making, I have not forgotten my first love...baking! Last weekend I managed to squeeze in some time to do a little baking while hubby & Fat cheeks napped. With the hot weather nowadays, something light & fluffy would be nice as oppose to cakes that are rich and heavy. So chiffon cake it is. Hubby loves dried fruits and Fat cheeks loves yoghurt so I decided to marry the two & came up with the tutti fruitti yoghurt cake. The result was a light spongy cake with zesty fruit bits in between bites. It's not too sweet and has a slight tangy taste from the yoghurt. Nice. =)

Here's what I did:

(makes a 21 inch chiffon cake)

For batter:
- 4 egg yolks (at room temperature)
- 40g caster sugar
- 40g corn oil
- 140g yoghurt (I used meji brand strawberry yoghurt)
- pinch of salt
- 2 tbsp dried mix fruits
- 1st of lemon zest (optional)

Dry ingredients:
- 110g flour
- 10g custard powder
- 1 tsp baking powder

Egg whites:
- 4 egg whites (at room temperature)
- 50g castor sugar
- 1/2 tsp cream of tartar

- preheat oven to 170 deg c
- mix dry ingredients and sift together, put aside
- in separate bowl, hand whisk egg yolks and sugar till sugar dissolves
- add oil, yoghurt, salt, dried fruits and zest, mix well
- fold in sifted flour into batter till smooth, set aside
- in a clean bowl, whisk egg whites and cream of tartar till frothy, gradually adding sugar till stiff peaks forms
- fold in 1/3 of egg whites into batter, mix gently till well combined
- fold in the rest of the egg whites portion by portion
- pour batter into 21 inch tube pan, bang it lightly to release big air bubbles
- bake for 40-45 mins
- invert cake & allow to cool

No comments:

Post a Comment