yogurt Qifeng cake recipe

Yogurt Chiffon Cake: A Step-by-Step Guide

Yogurt chiffon cake, known for its moist, tender crumb and light, airy texture, is a beloved dessert. Here’s a simple guide to making it at home.

Ingredients:

- 120g all-purpose flour

- 4 eggs (separated)

- 80g sugar (divided)

- 100g plain yogurt

- 40g vegetable oil

- ½ tsp vanilla extract

- Pinch of salt

Steps:

1. Prepare batter: Whisk egg yolks, 30g sugar, yogurt, oil, and vanilla until smooth. Sift in flour and fold gently until no lumps remain.

2. Whip egg whites: In a clean bowl, beat egg whites with salt until foamy. Gradually add remaining 50g sugar, beating until stiff peaks form.

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

4. Bake: Pour the batter into a 17cm ungreased tube pan. Tap the pan to remove air bubbles. Bake at 160°C (320°F) for 45-50 minutes, until golden and a toothpick comes out clean.

5. Cool: Invert the pan immediately and cool completely before slicing.

Tips: Ensure eggs are room temperature for easier whipping. Avoid overmixing to preserve the cake’s fluffiness. Enjoy this delicate treat with a cup of tea!