yogurt Qi Feng's recipe

How to Make Yogurt Chiffon Cake: A Complete Guide

Yogurt chiffon cake, a light and fluffy dessert with a subtle tang, is surprisingly easy to make. Follow this step-by-step guide to bake a perfect one.

Ingredients:

- 120g cake flour

- 100g granulated sugar (divided)

- 3 eggs (separated)

- 80g plain yogurt

- 40g vegetable oil

- 1 tsp vanilla extract

- Pinch of salt

Steps:

1. Prep: Preheat oven to 160°C (320°F). Sift flour and set aside. Separate eggs into yolks and whites in clean, grease-free bowls.

2. Mix yolks: In a bowl, whisk egg yolks, 30g sugar, yogurt, oil, and vanilla until smooth. Gradually fold in sifted flour until just combined.

3. Whip whites: Using an electric mixer, beat egg whites with salt until foamy. Gradually add remaining 70g sugar, beat until stiff peaks form.

4. Combine: Gently fold 1/3 of egg whites into yolk mixture to lighten, then fold in remaining whites in two batches, maintaining airiness.

5. Bake: Pour batter into a 17cm ungreased tube pan. Tap pan to remove bubbles. Bake for 45-50 minutes until golden and a toothpick comes out clean.

6. Cool: Invert pan immediately and cool completely on a wire rack before removing.

Tips: Ensure egg whites are grease-free for best volume. Serve plain or with fresh fruit for extra freshness. Enjoy your homemade yogurt chiffon cake!