Raspberry Yogurt Chiffon Cake

It is the Hari Raya Puasa celebration now in Malaysia and the schools are closed for a week. I have decided to take a break from bread making this week. Have not touched the oven for the past 4 days. However, today I had this sudden urge to BAKE!!!! Ransacked my fridge and found some dried raspberry. So.... gathered the rest of the ingredients and baked this :p

Yogurt Raspberry Chiffon Cake

Ingredients :

3 egg yolks (Size A)

90gm plain yogurt

80gm superfine flour

20ml corn oil

4egg whites (Size A)

50gm sugar

1 tsp lemon juice

Method :

1. Preheat oven at 170C.
2. Combine egg yolk, flour, yogurt and corn oil till well blended.
3. Whisk egg whites in a mixer at medium speed till frothy.
4. Gradually add in sugar and lemon juice.
5. Whisk at high speed till a stiff peak is formed.
6. Whisk in 1/3 of the egg white mixture into the egg yolk batter till well combined.
7. Fold in another 1/3 of the egg white mixture followed by the balanced. Do not over mix the batter.
8. Fold into the raspberry (coat the raspberry with some flour to prevent them from sinking).
9. Pour the batter into a chiffon cake tin (18cm) and bake in oven for 25 -30 minutes or till top is golden brown,
10. Take out the cake and invert it while cooling for 30 mins.

After baking the raspberry chiffon cake, baked a coffee chiffon cake. See how high it rose. Took this picture just before inverting it. Gave this cake to mommy dearest. This is one of her favourite cakes.