Blueberry Yogurt Oreo Chiffon Cake

Weeks ago, I received an email from The Yogurt Place asking if they can send me samples to try.    Arrangement was made and I received three different flavours (natural, blueberry and green tea).

Yogurt Place started in Singapore in 2007, specializing in Greek-Style and is the first in Singapore and in Asia to introduce Freshly Made Greek yogurt.  Their yogurt contains low fat, minimal sugar level and no preservatives, yet delightfully smooth and creamy.  There is quite a wide selection of flavours, click here to see all the available flavours.

You can visit them at the following outlets or click here for the official website to find out more.

  • Compass Point #B1-16A
  • Jurong Point #03-114/115
  • Toa Payoh HDB Hub (Basement 1 foodcourt)
  • The Arcade Level 1 (beside Raffles Place Mrt Station)
  • Downtown East (Opp wild wild wet)
  • NUS University Town Koufu Foodcourt

I think this is my first time using yogurt in chiffon cake, and there is simply no reason to say ‘No’ to yogurt since it’s healthier and most importantly it tasted as good.

Source :  Adapted from Bisous A Toi with slight modifications

Makes one 20cm and one mini cake

Blueberry Yogurt Oreo Chiffon Cake


6 egg yolks

100g blueberry yogurt ( I used blueberry yogurt from Yogurt Place )

150g flour

4g baking powder

100g caster sugar ( I used 60g )

3g salt

100g olive oil

6 egg whites

1g cream of tartar

100g sugar

50g blueberry Oreo  ( I used strawberry oreo ) – cut into tiny bits

Enough blueberry paste or purple colour ( I omitted )


1. Preheat oven to 150 degrees C ( I used 170 degrees C ).

2. Hand whisk yolks with sugar till pale in colour.  Add in yogurt and oil.  Add in flour, baking powder and salt.  Lastly add in purple colour ( I omittted ).  Mix to combine.  Set aside.

3. In a mixer, whisk whites with tartar till foamy.  Slowly add in sugar a little at a time, and whisk to stiff peak.

4.  Mix 1/3 of the egg whites to egg yolk mixture. Then, fold in the remaining egg whites.

5.  Pour half of the mixture into 22 cm tube ( I used one 20 cm tube pan and one mini tube pan ).   Sprinkle oreo bits and pour the remaining mixture.

6.  Bake for 50 minutes or until the toothpick inserted in the center comes out clean.


Oreo & Choc Chiffon Cake

This biscuit-mixed chiffon cake is light and luscious. A handful of chocolate chips was added to enhance the flavour.  Specially baked for my girl, Bebe, who requested for an oreo cake but not knowing that she was actually asking for a oreo cheesecake.

Oreo & Chocolate Chips Chiffon Cake

Source : Table for 2 and Cherry Potato ‘Oreo Chiffon Cake’.  I added chocolate chips which is not called for in the original recipe.

Makes one 8″ tube pan


65g oreo biscuits, lightly pulverized together with cream ( I use the back of the spoon to crush them )

5 egg yolks

50g sugar

60g milk

60g corn oil ( I used olive oil )

100g cake flour, sifted

5 egg whites

1/2 tsp cream of tartar or 1 tsp lemon or lime juice ( I used lemon juice )

60g sugar

some chocolate chips, to sprinkle


1. Preheat oven at 160 degrees C.

2. Mix yolks,  sugar, milk, oil and sifted flour together.  Using a hand whisk to combine well.

3. Beat egg whites until frothy, add in cream of tartar or lemon/lime juice and beat until soft peak.  Put in sugar gradually and beat until stiff.

4. Fold in 1/3 of the egg whites into egg yolk mixture, and fold in the remaining egg whites gently.  Add in crushed oreo biscuits and fold in gently to combine well.

5. Pour into an ungreased tube pan and sprinkle the top with chocolate chips.

6. Bake for 45 minutes.  Invert the cake immediately upon removal from oven.  Leave it to cool completely before removing the cake from the pan.

Green Tea Mousse Chiffon Cake

3.8, Happy Birthday to Melvin!

Green Tea Chiffon Cake, a recipe from my favourite cookbook ‘Okashi Sweet Treats Made With Love’.  Recipe will be updated soon..need to rush out to send this cake to the birthday boy!

Updated 9th March 2012

Cake receivers said this cake was soft and delicious while green tea mousse was light and yummy.   It would be better that the cake was sliced into half and spread with a thin layer of green tea mousse on it.  I think they like the mousse, LOL. 成功!

Green Tea Mousse Chiffon Cake

Source : Chiffon Cake from Okashi Sweet Treats Made With Love ( with modifications )

Makes one 8″ tube pan

Green Tea Chiffon Cake


70g pastry flour ( I used cake flour )

10g green tea powder

5 egg yolks

20g caster sugar ( I omitted )

70g water ( I used fresh milk, warmed )

60g canola oil ( I used  olive oil, warmed )

180g egg whites, about 5 eggs ( I used 5 egg whites )

90g caster sugar

10g rice flour or corn flour ( I used rice flour )

50g chocolate chips ( not included in original recipe )


1. Preheat oven to 160 degrees C.

2. Sift flour and green tea powder twice.

3. Combine egg yolks and sugar ( I omitted sugar ) in a bowl and mix well.

4. In a saucepan, warm up water ( or fresh milk ) and oil .  Add the warmed mixture into the egg yolk mixture.  Add in flour and green tea powder mixture and combine well using a hand whisk.  Set aside.

5. Combine sugar and rice or corn flour.  Beat egg whites until foamy.  Add half of sugar mixture and continue beating for a few minutes, then add remaining sugar mixture and beat until egg whites are glossy, with stiff peaks.

6. Add one-third of egg whites into egg yolk mixture and fold in gently, then add the remaining egg whites, chocolate chips and fold in gently to combine well.

7. Pour batter into an ungreased chiffon cake tube pan.  Bake for 40-50 minutes or until cooked.  When cake is done, remove from oven and invert the cake, leave to cool.

Green Tea Mousse

1tsp gelatine powder

4tsp cold water

1 cup whipping cream, cold

1tbsp green tea powder

1/2 tbsp icing sugar


1. Chill the mixing bowl and beater in the freezer for 10 minutes.

2. Sprinkle gelatine powder into a bowl of cold water, let it stand for 5 minutes.

3. Place the bowl in a pot, using double-boiling method to dissolve gelatine.  Let the mixture cool to room temperature.

4. Remove mixing bowl and beater from freezer, combine whipping cream, green tea powder and icing sugar and whip until slightly thickened.  While beating slowly, gradually pour in the gelatine mixture into the whipped cream mixture.  Then whip the cream at high speed until slightly stiff.  If not use immediately, refrigerate the whipped cream for use later.

5. Assembly : Cover the chiffon cake with green tea mousse and decorate as desired.

Gula Melaka Chiffon Cake

My chiffon cake is by no means perfect yet, but I’m very happy with the look, this should be one of my best lately.  This reminded me of a dishearten moment when my chiffon resembled the hour-glass after two consecutive baking attempts.  I was unable to pinpoint to the possible hidcups during then, everything seemed to be in the correct order and nothing was amiss.  I blamed it on stress.

Finally my chiffon is standing tall and proud….finally my baking ego for chiffon cake is restored…:)

Source : Passionate About Baking with slight modifications

Makes one 8″ chiffon and one mini chiffon

Gula Melaka Chiffon Cake

Ingredent A

150g gula melaka

100ml coconut milk

few pandan leaves ( not included in original recipe, shredded and tied a knot )

6 egg yolks

4 tbsp oil ( I used olive oil )

1/4 tsp salt

140g plain flour ( I used cake flour )


1. Melt gula melaka, pandan leaves and coconut milk at low heat.  Remove and pour in a mixing bowl.  Leave aside to cool.

2. Use hand whisk, combine gula melaka mixture with egg yolks, oil and salt.

3. Add in flour and stir well to combine.

Ingredient B

6 egg whites

1/4 tsp cream of tartar

40g caster sugar


1. Whisk egg whites at low speed until foamy, add in cream of tartar and whisk at medium speed.  Add in sugar in 3 additions and whisk at medium-high speed until stiff peak forms ( I took about 8 minutes using KA mixer ).

2.  Add 1/3 of egg white mixture into the yolk mixture and foll well.

3. Add the remaining egg white mixture and gently fold in until well combine.

4. Pour into a 9″ tube pan, bake at 170 deg C for 40-45 minutes or until cooked.

( I used 8″ and a mini tube pan.  The mini tube pan was baked for 20-25 minutes)

5. Invert the cake to cool, unmould when completely cooled.

Cooked Dough Pandan Chiffon Cake烫面班兰戚风

There are many different flavour of chiffon cake, but pandan flavour is still our all-time favourite. 

Cooked Dough Pandan Chiffon Cake烫面班兰戚风

Source : Wen’s Delight

(Slight modification)

Makes : one 8” chiffon cake


5 egg yolks

70g coconut milk

40g pandan juice

50g butter

90g cake flour

1/8 tsp pandan paste (optional)

5 egg white

80g castor sugar

1/8 tsp cream of tartar ( not included in original recipe )


1. Preheat oven at 170 deg C.

2. Cook coconut milk, butter and pandan juice together till butter melted, while is warmed add in sifted flour and mix well.

( I add in pandan paste in this step )

3. Follow by egg yolks, add in slowly and mix well, set aside.

4. Whisk egg whites till foamy and add in sugar whisk till stiff.

( Whisk egg white at low speed until foamy, add in cream of tartar and whisk at medium speed.  Add in sugar in 3 additions and whisk at medium-high speed until stiff peak forms )

5. Add in 1/3 meringue into the cooked dough and fold well.

6. Pour this mixture back to the balance meringue and fold well till the mixture is well mix.

( Add the remaining meringue and gently fold in until well combine )

7. Pour into a 20cm chiffon mould, bake at 170 deg C for the 1st 10min, then use 150 deg C bake for 35 mins.

8. Invert the cake to cool, unmould when completely cooled.

Cooked Dough Pumpkin Chiffon Cake 烫面南瓜戚风蛋糕

I like the cake texture produced from cooked dough (烫面) method.  Since I could not find 烫面pumpkin chiffon cake recipe on the internet, I decided to tweak from a recipe to make this cooked dough version.

Cooked Dough Pumpkin Chiffon Cake  烫面南瓜戚风蛋糕 

Ingredient A

5 egg yolks

80g cake flour, sifted

15g corn flour, sifted

35g coconut milk

60g vegetable oil

25g castor sugar

85g pumpkin, mashed

A pinch of salt

Ingredient B

5 egg whites

47g sugar

¼ tsp cream of tartar


1. Preheat oven to 170C.

2. Heat up coconut milk and oil until it feels hot to the touch. Remove from heat.

3. Stir in sugar and salt until sugar is dissolved. 

4. Add in both flour, egg yolks and mashed pumpkin. Stir until batter is smooth.

5. Whisk egg white at low speed until foamy, add in cream of tartar and whisk at medium speed.  Add in sugar in 3 additions and whisk at medium-high speed until stiff peak forms.

6. Add 1/3 of the egg white mixture into egg yolk mixture and mix gently to combine.  Then add the remaining egg white mixture and gently fold in until well combine.

7. Pour into a 21cm tube pan. Tap the tube pan on the table top a few times to reduce large bubbles and bake at 170C for about 45-50 minutes or until cooked.

8. Invert cake pan on the cooling rack immediately and remove the cake once cooled.

9. Slice and serve