Yogurt-Rich Chiffon Cake. Great recipe for Yogurt-Rich Chiffon Cake. I made this because I had lots of dried mango and yogurt. When mixing in the meringue, if the meringue and egg yolk batter are not blendedwell, large air pockets may form in the cake.

Great recipe for Oil-free Tofu Chiffon Cake. I baked another user's chiffon cake many times, but I'm on a diet, so I made an oil-free chiffon cake with tofu! This is a meringue chiffon cake! You can cook Yogurt-Rich Chiffon Cake using 11 ingredients and 17 steps. Here is how you cook that.

Ingredients of Yogurt-Rich Chiffon Cake

It's 4 of Egg yolk.
It's 30 grams of Vegetable oil.
It's 40 grams of Sugar.
It's 100 grams of Plain yogurt.
You need 5 grams of Lemon juice.
You need 80 grams of Cake flour.
Prepare 4 of ◎Egg white.
You need 1 dash of ◎Salt.
Prepare 40 grams of ◎Sugar.
Prepare 30 grams of ●Dried mangoes.
Prepare 1 of ●Cake flour.

Don't give up until the peaks form in the cream!! When doing the final mixing, don't over-mix!. I have been meaning to try a yogurt cake for a long time. Clotilde at Chocolate & Zucchini says that gâteau au yaourt is a simple classic, a cake that is often the first thing that French children learn to bake.

Yogurt-Rich Chiffon Cake step by step

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..
Finely mince the dried mango and coat in cake flour..
Beat the egg yolks, add sugar, and mix well. Then add vegetable oil bit by bit and emulsify..
To the mixture, add yogurt and lemon juice and mix. Add in the sifted cake flour, and mix well..
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..
Whip until peaks form. Add 1/3 of the sugar and whip well. Add half of the remaining sugar, and whip well again..
Add the remaining sugar keep beating until the meringue is shiny and smooth..
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..
The bubbles will be crushed a little, but think of these as sacrificial bubbles to blend the batter well..
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..
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..
Bake in a preheated 170ºC for 10 minutes. Reduce to 160ºC during the process, and bake for an additional 25 minutes..
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..
After the cake has cooled completely, place into a plastic bag or similar to prevent it from drying out..
Remove the cake from the mold, cut into your desired portion sizes, and enjoy..
The photo shows a plain yogurt chiffon cake. The plain version is also delicious..
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..

And its tangy, fluffy texture is just a perfect pair for summer berries. However I have to say that I have never made a chiffon cake in a AF before. See more ideas about Chiffon cake, Cake recipes, Baking. Yogurt-Rich Chiffon Cake Recipe by cookpad.japan. Great recipe for Yogurt-Rich Chiffon Cake.