Yogurt Chiffon Cake 酸奶戚风蛋糕

【Yogurt Chiffon Cake】
by MaomaoMom

My family loves chiffon cakes because they taste so light and moist. Chiffon cakes go well with many fruit flavours. This time I tried adding fruit yogurt and it turned out great. Enjoy!

酸奶戚风蛋糕F1 Yogurt Chiffon Cake 酸奶戚风蛋糕
Meal type: dessert
Prepare time: 20 minutes
Cook time: 37 minutes
Level: Medium
Serves: 16 servings

Ingredients:
1: ½ cup cake & pastry flour (75g), 1/3 tsp baking powder, mix well with a fork;
2: 4 extra large egg whites, ½ tsp white vinegar (or 1/3 tsp cream of tartar), ¼ cup sugar (60g);
3: 4 extra large egg yolks, 3 tbsp sugar (42g), 2 tbsp corn oil (27g), ½ tsp vanilla extract , 1 tbsp water (15g);
4: 1 small container yogurt of your choice (100g).

Directions:
Preheat oven at 340F.

1: Separate egg whites and egg yolks in two separate bowls (make sure your bowls and mixer are clean and dry ) (Picture 1), Add white vinegar to the egg whites and beat with an electric mixer on high speed until soft peaks form. Then add ¼ cup sugar and beat until stiff (Picture 2). Set aside.

2: Beat egg yolks and 3 tbsp sugar (Picture 3) with the electric mixer on high speed for about 2 minutes. Add 2 tbsp corn oil and beat for another minute (Picture 4). Add the rest of ingredients of Ingredient 3) and beat at low speed for 20 seconds (Picture 5).

 Yogurt Chiffon Cake 酸奶戚风蛋糕
3: Add flour mixture of Ingredient 1) (Picture 6) and beat at low speed until all combined. Add yogurt (Picture 7) and beat at high speed for a minute.

4: Add 1/3 of the beaten egg white into the yolk and flour mixture and mix well. Then pour it back to the remaining 2/3 beaten egg whites. Gently fold with a spatula to mix very well (Picture 9). See my chiffon cake video on folding techniques.

5: Pour batter into a 22×22 cm Pyrex baking dish (Picture 10) and smooth the top. Bake in the preheated oven at 340F for 37 minutes.

6: Cool the cake upside down for 20 minutes. When cooled, use a knife to loosen sides then cut into 16 pieces before serving. Store leftover cake in an air tight container at room temperature for 2 days or in fridge for up to 5 days.

酸奶戚风蛋糕2 Yogurt Chiffon Cake 酸奶戚风蛋糕

pf button big Yogurt Chiffon Cake 酸奶戚风蛋糕

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66 Responses to Yogurt Chiffon Cake 酸奶戚风蛋糕

  1. Joyce says:

    感谢您的解答。我做了几次戚风蛋糕都是象蛋挞不是象你做的那样松软,我估计是蛋白没打好。刚买了打蛋器准备再试看看。跟着你的食谱做这些点心真有成就感。谢谢指点!祝: 好!

  2. Lilian says:

    您的方子真好。我第一次做戚风一点没“气疯”。接连用玻璃烤盘都很成功,甚至还double了分量做了一个大的25×38的玻璃长盘。但是用九寸圆盘就不对了,总是中心有点不熟。加了3分钟,不熟,又加了5分钟,勉强熟了,但是表面已经有点棕色了。是一定不能用圆盘吗?还是时间调的不对?谢谢指导。因为要做生日蛋糕,所以很想做圆盘的。

  3. 童瑾 says:

    毛毛妈,谢谢你的方子。我做了这款蛋糕,每次味道都不错,很受欢迎,但样子不好看,蛋糕一冷却中间就塌下去,不知是什么原因?

  4. Becky Jin says:

    毛毛妈你好,这个方子可以装到纸杯里烤吗

  5. kkk says:

    毛毛妈,谢谢你的网站。我不再是一个厨房白痴,从前不会烘培、不会面点、不会做菜。自从来你的网站学习后进步神速。你的菜谱与众不同,非常细心周到,非常容易学习!今天我做了这个酸奶戚风蛋糕带去参加教会的姐妹会,每一人都说很好吃。我真的非常感恩!谢谢神借着你让我做到从前认为自己不可能做的事情!

  6. hui says:

    毛毛妈,您好,我照着您的方子又加了10分钟,还是冷却后塌陷了,好像没烤熟的感觉。我蛋白已经打得很挺了。是搅拌不匀还是水分多了(因为我倒入磨具的时候感觉比较稀)导致没烤熟呢?请问如何分析失败原因呢?

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