【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.
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?
蛋糕回缩的厉害,主要原因可能是蛋白打蛋不够挺。
毛毛妈 你的香草香精在哪里买的 我在美国
大超市会有,可以网购。
http://www.amazon.com/gp/product/B005MIWPGC/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B005MIWPGC&linkCode=as2&tag=instanpotelec-20
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
那就用20×20的。
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。
我猜想这个跟蛋糕模的尺寸应该有关系吧,可能蛋糕模太大而糊太少,另外我用的是all purpose的面粉,这个跟您用的低筋面粉有很大区别吗?
做蛋糕最好用低筋粉,这样蛋糕比较柔软。
可以用其它烤盘,最好铝烤盘。烤箱要提前预热。