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Yogurt-rich Chiffon Cake Recipe

Yogurt-Rich Chiffon Cake Recipe
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Serving : 6
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Prepare the ingredients before making Yogurt-Rich Chiffon Cake in your home. Then, follow these steps below to serve Yogurt-Rich Chiffon Cake for your family or friends.

Ingredients: Yogurt-Rich Chiffon Cake

  • 4 Egg yolk
  • 30 grams Vegetable oil
  • 40 grams Sugar
  • 100 grams Plain yogurt
  • 5 grams Lemon juice
  • 80 grams Cake flour
  • 4 ◎Egg white
  • 1 dash ◎Salt
  • 40 grams ◎Sugar
  • 30 grams ●Dried mangoes
  • 1 ●Cake flour

How to Make Yogurt-Rich Chiffon Cake

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Yogurt-Rich Chiffon Cake in your home by yourself.

    Step 1
  • Put the egg yolks into a bowl and the egg whites into the fridge. Microwave the vegetable oil at 800 W for 50 seconds. Sift the cake flour.
  • Step 2
  • Finely mince the dried mango and coat in cake flour.
  • Step 3
  • Beat the egg yolks, add sugar, and mix well. Then add vegetable oil bit by bit and emulsify.
  • Step 4
  • To the mixture, add yogurt and lemon juice and mix. Add in the sifted cake flour, and mix well.
  • Step 5
  • Start preheating the oven to 170ºC. Whip the egg whites. Add a bit of salt to the whipped egg whites and whip at high speed.
  • Step 6
  • Whip until peaks form. Add 1/3 of the sugar and whip well. Add half of the remaining sugar, and whip well again.
  • Step 7
  • Add the remaining sugar keep beating until the meringue is shiny and smooth.
  • Step 8
  • Add about 2 ladles of the meringue to the bowl with the egg yolk mixture (Step 3), scoop it up with an whisk, let it slide off, and repeat.
  • Step 9
  • The bubbles will be crushed a little, but think of these as sacrificial bubbles to blend the batter well.
  • Step 10
  • Transfer the batter to the meringue bowl, scoop up from the bottom, and blend. This time, try not to pop the bubbles as much as possible.
  • Step 11
  • Pour the batter into the chiffon cake mold, and spin a skewer etc around in the batter 5 times to settle it. Rap the bottom of the pan.
  • Step 12
  • Bake in a preheated 170ºC for 10 minutes. Reduce to 160ºC during the process, and bake for an additional 25 minutes.
  • Step 13
  • After baking, hit the pan against a work surface to prevent the cake from shrinking, and flip it upside down on top of a bottle with a long neck or similar device to cool.
  • Step 14
  • After the cake has cooled completely, place into a plastic bag or similar to prevent it from drying out.
  • Step 15
  • Remove the cake from the mold, cut into your desired portion sizes, and enjoy.
  • Step 16
  • The photo shows a plain yogurt chiffon cake. The plain version is also delicious.
  • Step 17
  • For reference: A version made with minced prunes. But... prunes aren't sweet enough, so it's not enough to just add it into the batter. I need to work on this I think.
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