Indulge in the light and airy delight of a fluffy Yogurt Chiffon Cake, a recipe that's surprisingly simple to master. This ethereal cake boasts a delicate crumb, subtly tangy flavor from the yogurt, and a melt-in-your-mouth texture that will leave you craving more. Forget dense, heavy cakes; this recipe delivers a cloud-like dessert perfect for any occasion, from casual afternoon tea to elegant celebrations. The secret lies in the gentle folding technique and the careful separation of egg whites, creating the perfect balance of richness and airiness.
This recipe utilizes readily available ingredients and straightforward methods, making it accessible even to beginner bakers. Beyond its simple execution, the Yogurt Chiffon Cake offers a refreshing twist on a classic, adding a unique tanginess that complements the sweetness beautifully. Ready to create this culinary masterpiece? Let's dive into the step-by-step process to bake your very own fluffy Yogurt Chiffon Cake.
Tools Needed
- Oven
- Mixing bowls (large and medium)
- Hand mixer (or whisk)
- 15cm No.5 chiffon cake cup
- Rubber spatula
- Bamboo skewer
Ingredients
- Eggs (large): 3
- Cake flour
- Plain yogurt (no added sugar)
- Granulated sugar
- Salad oil
Step-by-Step Instructions
Step 1. Prepare the Batter
- Separate egg whites and yolks. Place egg whites in a larger bowl and chill.
- Lightly beat egg yolks, then add granulated sugar and mix immediately to prevent lumps. Add salad oil and mix well. Add plain yogurt (no need to drain) and mix. Gently fold in cake flour.
Step 2. Make and Fold in the Meringue
- Beat egg whites with a hand mixer on high speed for 30 seconds. Add granulated sugar and beat on high speed for 1 minute and 20 seconds. Finish by whisking at low speed for 1 minute.
- Mix thoroughly the first time, then gently fold in the remaining meringue, being careful not to deflate the batter.
Step 3. Bake and Cool
- Preheat oven to 170°C.
- Pour batter into the chiffon cake mold, filling it halfway, then rotating to fill evenly. Tap the mold gently to remove large air bubbles.
- Bake in a preheated oven at 170°C for 7 minutes. Make four cuts on the surface and bake for another 23 minutes (total 30 minutes).
- Invert the cake onto a bottle to cool completely.
Step 4. Serve
- Once cooled, remove the cake from the mold and enjoy!
Read more: Black Bean Muffins: Easy Recipe with Pancake Mix
Tips
- Use plain yogurt without added sugar; no need to drain.
- Chill the egg whites before whipping for better volume.
- Mix the meringue and yolk batter in three batches for optimal texture.
- Bake in stages: First 7 minutes, then make cuts and bake for the remaining 23 minutes. Invert the cake immediately after baking to prevent the cake from collapsing.
Nutrition
- N/A
FAQs
1. Can I substitute the yogurt?
Yes, you can try Greek yogurt or even sour cream for a slightly different flavor profile. However, the consistency might vary slightly.
2. Why is my chiffon cake dense instead of fluffy?
This is usually due to overmixing the batter. Make sure you gently fold the ingredients together until just combined. Underbaking can also contribute to a denser cake.
With its delicate texture and subtly tangy flavor, this Yogurt Chiffon Cake is sure to become a new favorite. The simple recipe and straightforward instructions make it a perfect dessert for both novice and experienced bakers. So go ahead, bake a batch and share the airy delight!