Vanilla Chiffon with Strawberry Yogurt Cream

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Author: Eunice Cooking Method: Bake Cuisine: Asian Courses: Cakes & Muffins Recipe Keys: Nut Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 25 min Total Time 45 mins Best Season: Summer

This vanilla chiffon is so light and fluffy. Pair it up with a not-too-sweet strawberry yogurt cream for a healthier sweet treat!

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.

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