Step 1

Prepare the star ingredient for today’s delightful cake: fresh Zespri green kiwis. These will bring a vibrant flavor and color to your chiffon cake.

Step 2

Peel 3-4 kiwis and dice them into approximately 1cm cubes. Avoid cutting them too small, as they can become mushy when baked.

Step 3

In a small bowl, combine 10g of unsalted butter and 10g of milk. Gently melt them over a double boiler (bain-marie) or on very low heat until the butter is completely liquid.

Step 4

In a clean mixing bowl, crack 2 eggs and add 20g of sugar. Whisk them together until foamy and slightly pale (ribbon stage). Then, add the remaining 20g of sugar and 7g of honey. Switch to high speed on your electric mixer and whip until the mixture is thick and holds a ribbon shape when the whisk is lifted.

Step 5

Continue whipping until the batter is thick and forms a ribbon when drizzled. To ensure a smooth texture, reduce the mixer speed to low and gently move the whisk around to break down any large air bubbles.

Step 6

Take a small portion of the whipped egg mixture and gently stir it into the melted butter and milk. Then, pour this mixture back into the main batter. Using a spatula, carefully fold it in from the bottom up, being careful not to deflate the batter.

Step 7

Sift 60g of cake rice flour into the batter. Gently fold it in until just combined and no dry streaks remain. Overmixing can make the cake tough, so stop as soon as the flour is incorporated.

Step 8

Add half of the diced kiwis to the batter and gently fold them in to distribute them evenly throughout. This will ensure bursts of kiwi flavor in every bite.

Step 9

Grease your chiffon cake pan thoroughly with butter. This step is crucial for easy removal of the cake after baking.

Step 10

Pour the batter into the prepared pan from a height of about 20cm (8 inches) to help release any trapped air. Bake in a preheated oven at 165°C (325°F) for approximately 15 minutes. Baking time and temperature may vary depending on your oven.

Step 11

As soon as the cake is baked, invert the pan immediately (this is key for chiffon cakes to prevent sinking) and let it cool completely. Cooling it upside down ensures the cake maintains its height and airy structure.

Step 12

[Optional Step] Prepare the cream cheese frosting. In a bowl, whisk together 25g of cream cheese and 15g of sugar until smooth. Gradually add 100g of heavy cream, mixing well after each addition.

Step 13

Using an electric mixer on high speed, whip the cream until stiff peaks form. This means the cream will hold its shape when the beaters are lifted.

Step 14

[Optional Step] Once the chiffon cake has completely cooled, spread a generous amount of the cream cheese frosting over the top. Gently smooth it outwards towards the edges for an appealing finish.

Step 15

Fill the center well of the cake with a dollop of plain yogurt, then top with the remaining diced kiwis. Take a bite that includes the yogurt, kiwi, and soft chiffon cake for a delightful explosion of fresh, tangy, and sweet flavors.

Step 16

Enjoy your homemade Kiwi Yogurt Chiffon Cake with a cup of coffee or milk! This nutritious dessert, made with wholesome ingredients like rice flour and plenty of fruit, is a perfect healthy treat for everyone to enjoy without any guilt.