Name: Prima Flour
Address: 201 Keppel Road, Level 5 Office Block, 099419, SG
Telephone: +65 6277 7752

Strawberry Yoghurt Chiffon Cake

INGREDIENTS

Preheat oven to 170°C.
Mix and sift top flour and baking powder. Set aside.
Combine the yoghurt, egg yolks, corn oil, strawberry paste, sugar and water in a separate bowl. Mix until well combined.
Add in the flour mixture and mix well.
In a clean, oil-free mixing bowl, add in the egg white, cream of tartar and sugar. Using a balloon whisk, whisk the egg white until stiff peak using high speed.
Fold 1/3 of the meringue into the strawberry flour mixture by hand using a spatula. Beat it in until just combined.
Gently fold the remaining meringue into the egg yolk mixture in 2 batches until no white streaks are seen.
Pour the batter into an ungreased 23cm tube pan and bake for 35-40 minutes.
If the top of the cake cracks or becomes too brown, place a sheet of aluminum foil over it and continue baking.
Once baked, invert the cake and let it cool on a rack. Once cooled completely unmold the cake carefully using a small flat palette knife.