Light, airy, refreshing, deliciously sweet and dangerously sour, lemon yoghurt chiffon is one of the best desserts to enjoy at any time of the year. This lemon cake is super easy to make.
INGREDIENTS:
4 egg yolks
20g sugar
40g vegetable oil
1/4 tsp salt
1 tsp vanilla extract
80g yoghurt
80g cake flour
4 egg whites
50g sugar
METHOD:
Pour egg yolks and sugar in a bowl. Whisk till sugar dissolves.
Add in the rest of the ingredients and stir to combine.
Fold in sifted flour. Mix till smooth.
In another bowl, whisk the egg whites till frothy.
Add sugar gradually and beat until stiff. Fold in 1/3 of the whites into the yolk mixture till well incorporate. Pour in the remaining egg whites and fold gently till well combine.
Pour into 20 cm chiffon mould. Bake at 180 degrees Celcius for 40 to 45 minutes.
Immediately invert it after removal from the oven. Leave to cool. When the cake is cold, remove from the mould.
Enjoy your Lemon Yogurt Chiffon.
