A Matter of Taste : Roselle Yoghurt Chiffon Cake

After getting myself in to baking bread,
Now i m getting my hand on Chiffon Cake !!
Never stop learning new Recipe :)


I realize Chiffon cake was nice to eat slightly more then cheese cake & butter cake
Cos 沒有罪惡感 .. hihi
As i can eat a whole big slide of it without feeling guilty !!
I can even eat half of the cake .
因為我是屬於易胖一族 .. huhuhu ... easy to gain weight.

Anyhow . . .
This is a nice Recipe that i wanna to share .
Even it's not so pretty like Chiffon Cake ..
But it does taste nice , soft and not too sweet.
好好吃 !!

Ingredients:
(i used 20 cm tube pan, it could be better if 17cm)

3 egg yolks (use large eggs)
25g caster sugar
40ml vegetable oil
80g plain yoghurt
1 teaspoon lemon juice
80g cake flour

4 egg whites (use large eggs)
50g caster sugar

60g dried Roselle ( Can use Canberries, raisin ..... )
some cake flour for dusting

Method:

1. Sieve flour and set aside.
2. Chop dried roselles into smaller pieces.
   
3. Coat with flour and sieve to remove excess flour. Set aside.
4. Place egg yolks in a mixing bowl. With a manual hand whisk, whisk the yolks a little. Add in sugar and whisk to combine.
5. Add in vegetable oil gradually, whisk to combine.
6. Add in yoghurt and lemon juice. Whisk to combine. Sieve over the flour and whisk till the flour is fully incorporated. Do not over mix. Set aside.
7. In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
8. Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
9. Add in the prepared dried roselles. Fold in until just blended Do not over mix.
10. Pour batter into tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
11. Bake in pre-heated oven at 180 degC for 30 mins, or until a toothpick inserted into the centre comes out clean, when lightly pressed the cake will spring back.
    
12. Invert the pan immediately and let cool completely before unmould.
    
13. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.

I guess i know why my Chiffon Cake doesn't turn out pretty when unmould.
Cos i can't wait till the cake was completely cool .
I can't wait to taste it ... hahah

Happy baking !!