Strawberry Yoghurt Chiffon Cake

The cottony chiffon texture couldn't hold the two birthday candles, swaying like 'dancing left & right'  ... hee ... hee... :)

It has been almost two years that I'd last baked a so-called decor chiffon cake here with extra making of chiffon sheet for cut-out designs.

Finally! Baked a simple decor chiffon cake with some cut-out flowers.  So glad that it turned out fluffy tall, pretty sweet looking and the texture is so cottony soft.  Baked this for a dinner event and blessed it was served as a birthday cake.

Recipe source and adapted from :
Loving Creations for You ( Susanne)
Below my slight adjustment made.
Strawberry Yoghurt Chiffon Cake
21cm chiffon pan
Ingredients:
Yolk batter
6 egg yolks
40g caster sugar
78g vegetable/corn oil
95g strawberry yoghurt drink
120g cake flour, sifted
1 teaspoon vanilla extract
1 - 2 drops of pink food colouring (optional)

Meringue
7 egg whites
75g caster sugar
¼ tsp cream of tartar

Method:
1. Preheat oven to 160°C. Place a tray of water under the lowest rack for steam baking.

2. Separate the eggs into yolks and whites. (the size of my egg is 60g each with shell)

3. In a clean mixing bowl, whisk the cold egg whites and cream of tartar till foamy using the electric stand mixer. Gradually add in caster sugar in 3 separate additions and beat till stiff peak, formed into a firm meringue. Transfer to a big bowl and chill in the fridge.

4. In the same mixing bowl, cream together the egg yolks and caster sugar until pale and thickened using the electric mixer (about 3 - 4 minutes). Add in canola oil, strawberry yoghurt drink and vanilla extract and whisk till combined.

5. Sift in cake flour and whisk again until mixture is well combined. Add in 1 - 2 drops of food colouring and mix well.

6.  Using a *hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3 batches until it looks evenly mixed (no streaks of meringue).
{*First time I tried out using hand whisk instead of spatula to fold in the meringue to yolk batter, references Cookpad and Zoe from
Bake For Happy Kids}

7. Pour the batter into the un-greased chiffon pan. Smooth the top evenly with spatula. Lightly tap the pan  2 - 3 times on a table top to get rid of any trapped air bubbles in the batter.

8. Bake the chiffon cake for 15 min at 160°C and then at 150°C for 10 mins and 140°C for 30 mins.  Test with a skewer inserted into the centre if it comes out clean.

9. When the pan was removed from the oven, I used the suggested technique to drop the pan at a height of 20~30cm onto a table top. This action helps to keep the springy texture of the cake when it is left to cool.

10. Immediately invert the pan to cool completely before unmoulding the cake from pan. To unmould cake by hand, gently pull cake from the sides of the tube pan. Turn the cake pan over and press down on the bottom firmly to dislodge. Gently pull the cake from the base around the edge and around the whole cake. Continue to lift up the cake and moving inwards until you reach the tube.


Cut-out flowers strawberry sheet cake adapted from: Loving Creations for You, with modification made from the pandan sheet cake.

Strawberry sheet cake for flower
Ingredients :
1 egg yolk
10g castor sugar
20g vegetable/corn oil
20g strawberry yoghurt drink
¼ tsp vanilla extract
30g cake flour, sifted
1 - 2 drops of food colouring

Meringue
2 egg whites
1/4 tsp cream of tartar
25g caster sugar

Method :
1. Lined a 25x25 inch baking sheet with parchment paper, need not grease and set aside.

2. Preheat oven at 160°C and position the rack in the center.

3. Separate the eggs into yolks and whites. (the size of my egg is 60g each with shell)

4. In a clean mixing bowl, whisk the cold egg whites and cream of tartar till foamy using the electric stand mixer. Gradually add in caster sugar in 2 separate additions and beat till stiff peak, formed into a firm meringue. Transfer to a big bowl and chill in the fridge.

5. In the same mixing bowl, whisk together the egg yolk and caster sugar until pale and fluffy with manual whisk. Add in canola oil, strawberry yoghurt drink and vanilla extract and whisk till combined.

6. Sift in cake flour and whisk again until mixture is well combined.  Divide the batter into two portions. Add 1 drop of red food colouring in one portion and mix well.

7.  Divide the meringue into 2 portions. Gently but quickly fold in the meringue into the 2 batters with a manual whisk in 2 batches until it looks evenly mixed.

8. Pour the two batters on the prepared baking sheet, briefly made few marbling effect with the spatula. Bake for about 15 mins at 160°C  (do not over bake).

9. Flip over onto cooling rack, remove the parchment paper to cool completely.

Cut out some flowers with floral shape cutter.

10. To assemble, melt a few pieces of marshmallows with small amount of water, mix until cream like texture with spoon.  Apply small amount and "glue" the flowers onto chiffon cake and decorate as you like. I'd forgotten to sprinkle some sparkling sugar as rushed for the event.

When box it up, the height of the cake almost reach it's cover.

Happy that it was very well received.

A simple decor chiffon cake with some flowers in pastel colours to usher into the new year..  Goodbye 2016  .... Welcome 2017 !

Here's wishing you and family a Blessed and Happy New Year !