Strawberry Yogurt Chiffon Cake

My first try in making Strawberry Yogurt Chiffon Cake followed closely using this recipe: 

http://thedomesticgoddesswannabe.com/2015/05/strawberry-yogurt-chiffon-cake/

Based on DGW's recipe, I used 21cm measurement for my "Duck Brand" 19cm tube pan.

For 21cm tube pan

1. 4 egg yolks
2. 33g caster sugar
3. 47g oil - I used canola oil (i use corn oil)
4. 67g cake flour
5. 1/4 teaspoon baking powder
6. 1/8 teaspoon salt
7. *73ml strawberry yogurt drink (see below)
8. 4 egg whites
9. 1/8 teaspoon cream of tartar
10. 47g caster sugar
11. Baking Time: 40 minutes
12. Instructions

    1. In a mixing bowl, beat together egg yolks and sugar until blended.
    2. Add the oil and continue beating until the mixture turns light and fluffy.
    3. Add the strawberry yogurt.
    4. Once that has been combined, add the dry ingredients and fold into the mixture. Set this aside.
    5. In a clean mixing bowl, whisk the egg whites until frothy.
    6. Add the cream of tartar and continue whisking until soft peaks form. Add the sugar gradually, whisking continuously until stiff peaks form.
    7. Beat 1/3 of the meringue into the egg yolk batter.
    8. Gently fold the remaining meringue in 2 batches into the mixture until no white streaks remain.
    9. Pour the batter into an UNGREASED tube pan.
    10. Bake at 160°C for the required time. If the top gets too brown, cover with a piece of aluminium foil. Alternatively, you can lower the temperature of the oven.
    11. Once the cake is done, invert it immediately and cool on a wire rack. Do not unmold the cake until it has cooled completely.
    Notes

    1. Baking times may have to be adjusted - get to know your oven so you can make the necessary adjustments!
    2. I use 65g eggs for all my recipes.

I used this Thick & Creamy Strawberry Yogurt. 53g of it.

ready to bake!

Just finished baking

The cooling down process

Just un-mould this morning

Tada~ taste a little sweet