【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.
I HAVE ALL PURPOSE FLOUR, BREAD FLOUR AND CAKE MIX FLOUR.WHICH ONE IS THE BEST BETWEEN THOSE CHOICES?
For Chiffon cake, use Cake&pastry flour.
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。
估计你蛋白打的不够，蛋白最后打得不应该有液体出现。
谢谢毛毛妈，我下次再试试。
不谢。
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？
如果是稀的不对，可能水多了，但最可能是你蛋白打的不够挺。
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？
我都是用最大号鸡蛋，会有些影响。