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Tuesday, May 22, 2012

Cappuccino Vanilla Yoghurt Chiffon Cake


Was planning to bake this chiffon cake when I bought this yoghurt.  Then I saw Wendy's Topo Map Love cake pattern which looks so unique and interesting.  I know it won't be that soon I will bake the Topo Map Love cake.  So without hesitation, I used part of her idea to create those dark lines in this cake too.   Can't compare with Wendy's but at least I know the effect, haha!   

The cake texture is good.   Light, moist and taste yummy.  My hubby asked to reserve the last 2 slices for him.

Ingredients - Egg Yolk Mixture
4 large egg yolks
2 tbsp castor sugar
4 tbsp corn oil
1/2 tsp salt
100 ml capuccino vanilla yoghurt with Nata Coco

120 gm plain flour + 1/2 tsp baking powder - sifted
  • Whisk egg yolks with castor sugar till creamy and add in corn oil [1 tbsp at a time].  Mix well after each addition.  Then add in yoghurt.  Mix well, fold in flour until well combined.  Set aside.  Preheat oven at 170 degrees C for 10 minutes. Meanwhile prepare the meringue.

Ingredients - Egg White Mixture
4 large egg white
1/4 tsp cream of tartar
3 tbsp caster sugar

Some chocolate powder - optional - to form thin lines in the cake

  1. Whisk egg white in a clean mixing bowl till frothy, then add in cream of tartar. Continue beating for a second and add in caster sugar gradually.  Continue beating all the time till soft peaks formed [Note - it is easier to fold in soft peak egg white mixture to egg yolk mixture.  Do not overbeat meringue]
  2. Fold in 1/3 the egg white mixture to egg yolk mixture until well combined.  Then fold into the rest of egg white mixture.  Fold until mixtures are well combined.  
  3. Pour 1/3 portion into 7" chiffon pan, sieve in unevenly a layer of cocoa powder.  Top with another 1/3 portion of mixture and sieve in another layer of cocoa powder and pour in balance mixture.  Smooth the surface with a spatula.  Tap pan several times on table top to release trapped air bubbles. 
  4. Bake in preheated oven for 40 minutes on lower rack.  
  5. Remove from oven and immediately invert pan to cool cake before removing from pan.
 



10 comments:

Phong Hong said...

Hi Kimmy! This is the first time I come across chiffon cake using yogurt. Very nice!

Cheah said...

Those dark cocoa lines on your cake looks cute, rather unusual.

Kimmy said...

Thanks. I have baked several chiffon cakes using yoghurt. Some of my friends have tried and it has turn out well. Taste nice.

Kimmy said...

My friend also said so this morning. The cocoa flavour goes well with the cappuccino too. Got the idea from Wendy's Topo Map Love cake.

Sonia ~ Nasi Lemak Lover said...

I can imagine this chiffon must be yummy with this Cappucino yogurt and the cocoa lines look pretty. Next time i also want to make this way. Thanks for the inspiration.

Kimmy said...

You're welcome. This yoghurt has a long name 'cappuccino vanilla flavour & nata de coco'. I should have add more cocoa powder to create a thicker line and stronger flavour.

Happy Flour said...

Oh, it the first time I come across cappuccino vanilla yogurt. I must try this yogurt. Thank for sharing.

Kimmy said...

Your lovely recipes gave me the motivation to try baking chiffon cakes. Must thank you, too.

Veronica @ Minty’sKitchen said...

Nice!

Kimmy said...

Hi Veronica, did you try it? This is one of my favourites.

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