Vanilla Chiffon with Strawberry Yogurt Cream
Description
This vanilla chiffon is so light and fluffy. Pair it up with a not-too-sweet strawberry yogurt cream for a healthier sweet treat!
Ingredients
Chiffon
Strawberry yogurt cream
Instructions
For the cake
-
Combine the egg yolks, milk, vanilla extract, oil, baking powder, cake flour, and salt.
-
In a stand mixer, whip the egg whites on high speed, gradually adding the lemon juice and sugar until stiff peaks form.
-
Preheat the oven to 350F and line the bottom of an 8-inch circle pan.
-
Mix a third of the egg white meringue into the egg yolk mixture to loosen the batter. Fold this batter back into the remaining egg white meringue using a spatula until completely combined.*
-
Bake the cake on the bottom rack for approximately 25 minutes or until toothpick comes out clean.
For the cream
-
Whip the heavy cream, gradually adding the remaining ingredients until stiff peaks form.
To assemble
-
Wait for the cake to be completely cooled, ice with the cream and refrigerate for 30 minutes before serving.
