BLUEBERRY YOGURT CHIFFON CAKE
Adapted from Rima @bisousatoi Oreo Blueberry Chiffon Cake recipe
6 egg yolks
100g blueberry yogurt
1 teaspoon baking powder
100g caster sugar
100g corn oil
6 egg whites
1/4 teaspoon cream of tar tar
Purple food coloring
1. Preheat oven 170C
2. Whisk egg yolks with sugar till pale in colour. Add in yogurt and also oil. Add in your sifted flour, baking powder and also salt. Lastly add in purple colour. Set aside.
3. In another bowl, whisk egg white with cream of tar tar till foamy. Slowly add in sugar a little at a time and whisk till soft peak.
4. Scoop 1/3 egg white meringue and add to egg yolk mixture. Fold in gently. Once combined, pour your egg yolk mixture into meringue and continue to fold in gently and lightly. Once mixed, pour the mixture into a tube pan, NOT GREASED.
5. Bake it for 40 to 45mins. Once baked, turn your chiffon pan upside down and leave to cool. Remove from pan, slice and serve.