Blueberry Yoghurt Chiffon Cake Recipe
I certainly felt better when a friend reminded me they just had a news report in the States that said blue berries are the most healthy food item in the world! I still have quite a few up my sleeve! LOL
For once I would like to introduce a version (there is another one coming soon!) of that famous American Cake:
Blueberry Yoghurt Chiffon Cake!
Ingredients
- Egg yolks: 4
- Blueberry Jam: 30 g
- Yoghurt (no need to reduce the amount of water): 150 g
- Salad oil: 2 large tablespoons
- Egg whites: 4
- Flour: 90 g
- Sugar: 40 g
Directions
- -In a large bowl mix egg yolks, yoghurt and blueberry jam.
- Add oil and mix well.
- Sprinkle flour on top in ârainâ and mix well.
- -Preheat oven to 170 degrees Celsius.
- In a separate bowl beat the egg whites with sugar in two steps with half of the sugar each.
- Check that the meringue is solid and âstands upâ.
- -Once the meringue is ready, pour one third into the bowl containing the batter and mix well with a whisker.
- -Add remainder of meringue and mix the lot with a spatula.
- -Pour the batter into the mold delicately and bake for 35 minutes.
- Cover with a piece of foil paper midway if you donât want the cake top to overcook.
- -Once cooked, turn mold over onto a plate.
- Wait until the cake has completely cooled before taking it out of its mold.
- -Before eating it is best to chill the cake in the fridge after having taken it out of its mold.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 8 servings | |
| Calories 73 | |
| Calories from Fat 2 | 3% |
| Total Fat 0.23g | 0% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 20mg | 1% |
| Total Carbs 16.33g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 7.01g | 5% |
| Protein 1.3g | 2% |
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