Blueberry Yogurt Chiffon Cake
This healthy Blueberry Yogurt Chiffon Cake is airy, light and soft using fresh blueberries and blueberry yogurt
Ingredients
- 4 egg yolks - used large eggs
- 45 g corn oil
- 25 g caster sugar
- 50 g fresh blueberries
- 50 g blueberry yogurt
- 60 g cake flour/plain flour
- 2 tbsp corn starch
Meringue
- 4 egg whites
- 1 tsp lemon juice
- 50 g caster sugar
Instructions
- Blend blueberry yogurt and fresh blueberries to fine, set aside.
- In a large bowl, mix egg yolks, sugar and oil together, mix well with a hand whisk. Add blueberry yogurt and mix well till combined and smooth. Sift in plain flour and cornstarch and mix well again.
- In a mixing bowl, whisk egg whites and lemon juice till frothy, gradually add in sugar. Continue whisk egg whites till stiff peak forms.
- Fold ⅓ of egg whites into the yolk mixture. Then pour in the rest of the egg whites and fold gently until combined with a rubber spatula.
- Pour batter into a 20cm tube pan. Gently bang the pan on the table top to release air bubbles.
- Place cake pan in the preheated oven 150 degrees C for 65-70 minutes in lower second rack with a bowl of water (so that the cake will become more tender and moist) .
- When the cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling.
Notes
Please keep in mind that all oven temperatures and baking time varies.
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