Strawberry Yoghurt CHIFFON CAKE

Contributed by PINK

Strawberry Yoghurt CHIFFON CAKE

Ingredients:

Egg Yolk Batter:

6 egg yolks

1 egg white

150 gr strawberry yorhurt

110 ml vegetable oil
50 ml milk

1 tsp strawberry paste (optional, to enhance the strawberry flavour)

Shieve together:
1 tsp baking powder

200 gm plain flour

Egg White Foam:

5 egg whites

200 gm fine Sugar

Method:

(1) Mix all the egg yolk batter ingredient together. mix till those liquids well combine, then put in flour & baking powder. Stir till smooth and no lump.

(2) Whisk egg white till slightly forthy then gradually spoon in the sugar till finish. Whisk at high speed until forthy adn stiff peak form.

(3) Gently fold beaten egg white into egg yolk batter.

(4) Pour batter into a 25 cm. chiffon cake pan. Bake at 180C for about 45 mins. or until cooked.

(5) Remove cake from oven and invert the pan onto a wire rack and leave it to cool completely.

(6) Remove cake from pan and serve.