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
- 5 egg yolks
- ⅓ cups milk
- 1 teaspoon vanilla extract
- ¼ cups oil
- 1 teaspoon baking powder
- ¾ cups cake flour
- ¼ teaspoons salt
- 5 egg whites
- ⅓ cups granulated sugar
- 1 teaspoon lemon juice
- 1 cup heavy cream
- ½ cups plain Greek yogurt
- ¼ cups strawberry jam microwaved and cooled
- 3 tablespoons honey
- ¼ cups instant vanilla pudding powder
Chiffon
Strawberry yogurt cream
Instructions
- 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.
- Whip the heavy cream, gradually adding the remaining ingredients until stiff peaks form.
- Wait for the cake to be completely cooled, ice with the cream and refrigerate for 30 minutes before serving.
For the cake
For the cream
To assemble
Note
*NOTE – do NOT overmix! Overmixing will deflate the batter and the cake won’t rise. If you try this recipe, let me know how you like it! Comment and tag me in your picture on Instagram @foodiesutopia
Healthy, Greek Yogurt, Heavy Cream, Jam, Low Fat, Vegetarian, Nut Free, Low Sugar
Thanks for trying out this recipe!