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Receta Blueberry Yoghurt Chiffon Cake

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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!

Tiempo para Cocinar:
Raciónes: 8~
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Ingredientes

Cost per serving $0.07 view details

Direcciones

  1. -In a large bowl mix egg yolks, yoghurt and blueberry jam.
  2. Add oil and mix well.
  3. Sprinkle flour on top in “rain” and mix well.
  4. -Preheat oven to 170 degrees Celsius.
  5. In a separate bowl beat the egg whites with sugar in two steps with half of the sugar each.
  6. Check that the meringue is solid and “stands up”.
  7. -Once the meringue is ready, pour one third into the bowl containing the batter and mix well with a whisker.
  8. -Add remainder of meringue and mix the lot with a spatula.
  9. -Pour the batter into the mold delicately and bake for 35 minutes.
  10. Cover with a piece of foil paper midway if you don’t want the cake top to overcook.
  11. -Once cooked, turn mold over onto a plate.
  12. Wait until the cake has completely cooled before taking it out of its mold.
  13. -Before eating it is best to chill the cake in the fridge after having taken it out of its mold.

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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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