Strawberry Chiffon Cake


Recipe (adapted and tweaked  from 自己做職人配方戚風蛋糕)  

3 egg yolks, 20g sugar,70g strawberry yoghurt, 55g vegetable oil, 100g cake flour, 4 egg whites, 50g sugar

Sieve flour and set aside. Whisk egg yolk abit, then add sugar. Whisk until mixture turns pale and thick. Add yoghurt follow by veg oil. Stir to combine. Sieve over the flour and whisk till fully combined. Do not over mix!

Beat egg white with handheld mixer until mixture turns frothy. Add half sugar and beat. Cont’ to add remaining sugar and beat till soft peak.  (means the white curl over and droop slightly.  Add beaten egg white to yolk mixture in 3 additions. Fold GENTLY until blended. Pour batter into 17cm tube pan. Do not grease. Tap lightly to remove trapped air bubble.

Bake preheated oven  at 170C for 35mins. Depend on oven. Invert pan before unmould.


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