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Chiffon cake (Yogurt chiffon cake) | Recipe transcription by Qiong Cooking

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Qiong Cooking

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Ingredients

egg : Three
食用油 : 40g
ヨーグルト : 70g
ケーキ用小麦粉 : 50g
レモン汁 : 2g
砂糖 : 50g
コーンスターチ : 8g

Time required

70minutes

Procedure

1) Divide the egg 00:12
Divide the egg into yolk and egg white.
2) Make yogurt dough 00:25
Add cooking oil and yogurt to the egg yolk and mix well.
Sift the cake flour and mix.
3) Make meringue 01:13
Add lemon juice to the egg whites and whisk with a medium- and high-speed hand mixer.
Add 1/3 of the sugar in several batches and whisk.
Add cornstarch and whisk at medium and low speed.
4) メレンゲとヨーグルト生地を合わせる 02:13
ヨーグルト生地にメレンゲを1/3入れ、よく混ぜる。
メレンゲのボウルに混ぜた生地を入れ、切るように混ぜる。
5) 生地を焼く 02:44
Pour the dough into the mold, smooth the surface with a spatula, and drop the mold several times to remove air bubbles.
Bake in an oven preheated to 150 degrees for 55 minutes.
Turn the mold upside down and let it cool.
When the cake has cooled, remove it from the mold and it's done.

Point

・ The video uses unsweetened yogurt.
・ When using Greek yogurt, it is recommended to make it with 50g of yogurt and 20g of milk.
・ If you add cake flour, be careful not to mix it too much.
・ The hardness of the whipped meringue changes the condition of the baked dough.
・ Adjust the temperature and time according to the condition of the household oven.
・ Bake in the middle or bottom of the oven to prevent the bottom of the cake from being dented or crushed.
・ We are using a mold that allows the bottom to come off by 15 cm.