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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77 Responses to Yogurt Chiffon Cake 酸奶戚风蛋糕

  1. 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?

  2. 买买 says:

    毛毛妈 你的香草香精在哪里买的 我在美国

  3. 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

  4. 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。

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