Sunday 20 May 2018

Mixed Berries Yoghurt Chiffon Cake 杂莓优格戚风蛋糕

Ingredients (for a 20 cm tube pan) :

Group A (Egg Yolk Batter) Ingredients
  • 5 egg yolks (est. 65 gm egg each)
  • 30 gm castor sugar
  • 70 gm cake flour (sieved beforehand)
  • 55 ml vegetable oil
  • 1/4 tsp baking powder (sieved beforehand)
  • 1/8 tsp salt
  • 60 ml mixed berries yoghurt drink
  • 1 to 2 drops red gel food colouring (I used Wilton) if your yoghurt drink has no colour. I used Farm Fresh brand yoghurt drink (available at NTUC Finest) that has no colouring.

Group B (Egg White Batter) Ingredients
  • 5 egg whites (est. 65 gm egg each)
  • 50 gm sugar (subject to your preferred sweetness level)
  • 1/8 tsp cream of tartar

(tsp = teaspoon; tbsp = tablespoon) 

Method :
  1. Pre-heat oven to 150C (upper and lower heat, no fan). To prepare for steam bake, pour about 3 to 4 cups water into a tray and insert below baking rack.
  2. In a large bowl, combine yolks and sugar and beat till mixture's light and fluffy.
  3. Fold in oil, mixed berries yogurt drink and 1 drop of red gel food colouring (if your mixed berries yoghurt drink has no colour) into same bowl and mix well. 
  4. Slowly fold in flour, baking powder, salt and mix till a smooth batter is formed. Set aside.
  5. In a separate clean mixing bowl, add egg whites and whisk till foamy. 
  6. Start mixer and slowly fold in cream of tartar and sugar till stiff peak is formed 
  7. Gently fold in meringue into Group A's egg yolk batter in 3 batches. Each time, use a spatula to fold gently and swiftly. 
  8. Check if the batter colour is what you desire. Adjust by adding another drop of red gel food colouring if necessary.
  9. Final cake batter (i.e. Group A + Group B) all ready when no streaks remain.
  10. Transfer batter to a 20 cm tube pan.
  11. Tap baking pan against kitchen top a few times to rid air bubbles.
  12. Use a satay stick to quickly stir through the cake batter in the baking tin as a final attempt to remove air bubbles if necessary. 
  13. Steam bake in oven at 150C for +/-60 minutes. 
  14. Remove from oven once satisfied with the colour of cake at the end of baking time.
  15. Immediately invert to cool. 
  16. Wait till cake is completely cooled down before dislodging from tube pan.
  17. Slice and serve.

Do note that temperature and baking time may vary in accordance to different oven makes, sizes and  performances. Make your own adjustments as you know your oven better. 

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)

If you prefer, you may apply just 4 eggs in this recipe. Everything else remains the same except you get a shorter cake, like the one in the 2 pics below. 

I added 2 drops of red gel food colouring because the yoghurt drink that I used has no colour. If your yoghurt drink is already in your desired colour, you may not need to use food colouring. 


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