【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!
![Yogurt Chiffon Cake 酸奶戚风蛋糕 酸奶戚风蛋糕F1 Yogurt Chiffon Cake 酸奶戚风蛋糕]( http://maomaomom.com/wp-content/uploads/2013/06/酸奶戚风蛋糕F1.jpg)
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 Yogurt Chiffon Cake 酸奶戚风蛋糕]( http://maomaomom.com/wp-content/uploads/2013/06/酸奶戚风蛋糕1.jpg )
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.
![Yogurt Chiffon Cake 酸奶戚风蛋糕 酸奶戚风蛋糕2 Yogurt Chiffon Cake 酸奶戚风蛋糕]( http://maomaomom.com/wp-content/uploads/2013/06/酸奶戚风蛋糕2.jpg)
毛毛妈你好,这个方子可以装到纸杯里烤吗
应该可以。
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!
谢谢留言鼓励。
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?
我没有用过cake and pastry flour,刚刚在网上search了一下,有一款叫self-raising cake and pastry flour,里面有baking powder和salt了。这个可以吗?
sure