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. clytize says:

    亲爱的毛毛妈,我又来学习啦,好想你哦,最近忙着搬家,杂七杂八的事情很多,一直疏于做饭,看到又退出新品了,真好啊,这款酸奶蛋糕得试试,我们家小娃一去超市就要囤积好几种酸奶……另外请问毛毛妈,柠檬汁,以往都是用鲜柠檬弄的,我看超市有小瓶装的现成的柠檬汁,这个可以吗?

  2. clytize says:

    哦对了,还有臭粉一般哪里有卖的哈?是像沃尔玛那种超市就可以买到呢,还是得去烘焙的店买哦,我这里貌似没有专门卖烘焙用品的店。

  3. philgechang says:

    毛毛妈你好,我想给我2岁的外甥女做些饼干,请问有什么推荐的吗?有什么材料是不能用的呢?谢谢

  4. Ukjean says:

    谢谢毛毛妈,按您的方子做戚风蛋糕两次,两次成功!

  5. KACHY says:

    毛毛妈好,我请教个题外问题,就是一般做戚风蛋糕的话是需要专门的戚风蛋糕模吗?否则的话不太容易成功吗?还是做戚风关键还是和打发蛋白有关系呢?之前因为做了好几次都失败了。

  6. yvonne says:

    Dear Maomao mom, my dad has diabete, so can I use stevia instead of sugar?

  7. Vincy says:

    請問毛毛媽 為什麼我的戚風蛋糕拿出來之後會塌下來?

  8. vicki says:

    请问毛毛妈,一定要用玻璃的烤盘吗?如果用non-stick那种,要不要涂点油防粘?谢谢

  9. ALISE says:

    亲爱的毛毛妈,你好!非常感谢你提供的方子。我照你这个过程做出了蛋糕,出炉时好漂亮,但不知道为什么倒置20分钟后,蛋糕变小了一大圈,味道还是非常好的。我同事也是遇到相同的问题,都是倒置后回缩得厉害,请问应该怎么避免这种问题呢?

  10. 买买 says:

    毛毛妈 你的香草香精在哪里买的 我在美国

  11. jade says:

    做戚风蛋糕要用22×22的玻璃盘吗?一般在商场里买的只是20×20跟22×33的那种而已,我看你那个盘也像是长方形的

  12. Lei says:

    Hi 毛毛妈,
    请问做这个蛋糕一定要用方形烤盘吗,能用活动烤模吗? 我今天用圆形活动烤模试了一下,烤的时候表面凹凸不平,特别是边缘高高凸起来,拿出来之后也是中间低四周高。还在放凉,先着急问一下。用圆形烤盘是想试着给娃做个生日蛋糕。

  13. megan says:

    毛毛妈好,

    看到你有几款戚风蛋糕是用muffin加纸杯做的。因为我有次把玻璃烤碎了,所以有点害怕用玻璃的。想问一下,这两种做法,口感有差别吗?再一个就是用量上,大概会差多少,还是差不多?

    谢谢了。

  14. jian says:

    毛毛妈,此款蛋糕做出来是很软,回缩很厉害是什么原因?另外问一下为什么盘子要倒扣?是起什么作用?谢谢!

  15. Grace says:

    请问毛毛妈,我做好后最后弄不出来,蛋糕的底都粘到玻璃烤盘上了,这是什么原因呢,需要在烤盘上刷油吗事先?

  16. sammi says:

    第一次做按照你的方子很成功,我用圆行烤盘一出炉俺儿子就干了大半。谢谢毛毛妈分享

  17. christine says:

    I HAVE ALL PURPOSE FLOUR, BREAD FLOUR AND CAKE MIX FLOUR.WHICH ONE IS THE BEST BETWEEN THOSE CHOICES?

  18. Vicki says:

    毛毛妈,谢谢你的dummy方子,每次参照你的方子,即便第一次做也不会出大差错,这次我觉得做出来的唯一缺陷就是不那么松软,你觉得哪可能出了问题,再有蛋白最后打得是不是不应该有液体出现。谢谢你。

  19. lisa says:

    毛毛妈,我一切搅拌好后,为什么那么希,好像是水多了,这是什么原因呢?还有我用的鸡蛋是双黄的,是不是这个原因呢?

  20. monica says:

    请问毛毛妈,鸡蛋的大小有影响么?如果有的话能不能麻烦你下次称一下你用的鸡蛋有多重呢?

  21. Arora C says:

    毛毛妈。做蛋糕做了无数次,总感觉做的蛋糕不是蛋糕,而是鸡蛋糕,小时候吃的厚实厚实的那种,面粉味儿很重的那种。怎样才能松软无比呢??我花了很长时间打蛋白,虽然没有打蛋器,但是手打了很久很久很久,应该到位了吧??

  22. Sophie says:

    请问用all purpose flour可以不?不用玻璃烤盘用金属的可以不?谢谢

  23. 爽姐姐 says:

    毛毛妈,非常感谢你的网站。非常独特的中文菜谱!Very reliable! 这款蛋糕我们全家都很喜欢!我大概每隔一天做一次,我用自制的酸奶效果也很好!再次谢谢你给我的厨艺带来了很多进步!祝你羊年大吉!

  24. lily says:

    请问毛毛妈的橡皮刀从哪买的啊?我平时用的感觉拌起来很不方便,谢谢。

  25. Joyce says:

    毛毛妈 你好 , 感谢你的食谱,我一直参照你的食谱试验,谢谢!另外 可以推荐打蛋器吗?我现有的不好用,头总掉。谢谢!

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