Strawberry Yoghurt Chiffon Cake

This is the first time I am trying a chiffon with yoghurt drink.  This is indeed very soft and moist - certainly a keeper. 


Receipe adapted from Diana Gale
This is for 23cm tube pan
5 egg yolks
42g caster sugar
58g oil - I used canola oil
83g cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
92ml strawberry yogurt drink
5 egg whites
1/4 teaspoon cream of tartar
58g caster sugar
  1. In a mixing bowl, beat together egg yolks and sugar until blended.
  2. Add the oil and continue beating until the mixture turns light and fluffy.
  3. Add the strawberry yogurt.
  4. Once that has been combined, add the dry ingredients and fold into the mixture. Set this aside.
  5. In a clean mixing bowl, whisk the egg whites until frothy.
  6. Add the cream of tartar and continue whisking until soft peaks form. Add the sugar gradually, whisking continuously until stiff peaks form.
  7. Beat 1/3 of the meringue into the egg yolk batter.
  8. Gently fold the remaining meringue in 2 batches into the mixture until no white streaks remain.
  9. Pour the batter into an UNGREASED tube pan.
  10. Bake at 160°C for the required time. If the top gets too brown, cover with a piece of aluminium foil. Alternatively, you can lower the temperature of the oven.
  11. Once the cake is done, invert it immediately and cool on a wire rack. Do not unmold the cake until it has cooled completely.

  1. Baking times may have to be adjusted - get to know your oven so you can make the necessary adjustments!
  2. I use 65g eggs for all my recipes.