【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!
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).
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.
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。
Dear Maomao mom, my dad has diabete, so can I use stevia instead of sugar?
你可以试试。
請問毛毛媽 為什麼我的戚風蛋糕拿出來之後會塌下來?
可能你蛋白打蛋不够挺,还有可能打发蛋白和蛋黄糊没拌匀。
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
这种蛋糕最好用铝的或玻璃烤盘。千万不要用non-stick那种,不要涂油防粘,这样蛋糕“爬不高”。