I managed to unmould the cake easily again this time round, maybe because the mould is already more seasoned now :)
Yogurt Chiffon Cake
Ingredients
(A)
4 egg yolks
40g castor sugar
1/4 tsp salt
40g corn oil
140g plain yoghurt
1 tbsp lemon juice
(B)
120g Cake flour
1/2 tbsp Baking powder
*Sift 2x
(C)
5 egg whites
50g castor sugar
1/2 tsp Cream of Tartar (I use 1 Tbsp lemon juice)
Method
- In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
- Add oil and salt, whisk and add yoghurt, lemon zest and lemon juice. Stir well.
- Fold in sifted flour and mix well.
- In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
- Add in sugar gradually and beat till stiff peaks.
- Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
- Pour the mixture to the remaining egg whites and fold in gently till incorporated.
- Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
- Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 15mins.
- Turn down the temperature to 160 deg.C and bake for 25mins.
- Remove the foil and reduce the temperature to 150 deg.C and bake for a further 10mins to brown the surface.
- Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.
*Note : For convention oven, preheat and bake at 170 to 180 deg.C for 40 to 45mins.
34 comments:
Do i need to use the tube pan? but from the photo it is not using tube pan.
cranberries mix with the flour?but the recipe not mentioned any cranberies? can i omit this?
Hi Ean,
This is a chiffon cake recipe but I baked it in my 8" round instead.
Sorry about the cranberries as I just copy and paste the recipe from my yogurt cranberry chiffon cake recipe as this is a spin-off from there. Have already amended the recipe.
Hi,
From the step 1 & 2, i just need to use hand whisk to whisk right?
for the Lemon zest, how many i have to put? 1 teaspoon? tablespoon?
Thanks..:)
saw the methods, i must keep on reducing the temperature? Mine is not the digital.
Can i use plain flour to substitute the cake flour?
Yes, just use a hand whisk for the yolk mixture.
Lemon zest - depends on your preference. For me, my son doesn't like zest so I add only 1/2 tsp or even omit.
The timing is specifically for my oven (Tecno Teo 3400). You may use 160C - 170C for 1 hour or till cake surface turns golden brown and a skewer inserted into the centre comes out clean.
Yes, you may use plain flour but do rem to sift it first.
Hi I made it today using normal pan & i inverted the pan till cool. but when i cut it shrinks and the center, why?...and my oven is too hot, the bottom is over baked but the top is still little bit wet...
I don't quite understand your question. Are you saying the whole cake shrunk after cooling? It is normal for a chiffon cake to lose it's height when cooled. But if the baked cake is back to original height, then you may have flattened the egg whites while folding in or the egg whites may not be beaten to stiff.
yes you are right, the whole cake shrunk when it cool down.
It taste great, will make again this weekend.
Will that better if i use TubePan?
How can i know the egg whites has been beaten enough? i shall over turn it and it will not fall down?
Hi today i made again with tube pan,it is success. but i still need some improvement on folding the batter. will try again. Thanks fro the recipe.
Hi Blessed Homemaker,
I am so pleased to find ur chiffon baked in a normal pan. I tried baking ur chiffon twice with my 8" pan, sad to say both my cakes flopped out immediately when i turned it over to cool . Where do u think I've gone wrong ? Thanks for ur attention.
Ean,
Good to know you've succeeded :)
Conn,
I was like you initially, looking for a chiffon baked in a normal pan as I do not want to acquire another cake pan and take up space.
Are the sides brown? I suspect you may have underbaked the cake. A tip I've learnt is when baking, the cake rises and form a dome top. When the dome falls almost flat and parallel, give it another 5 - 7 mins for the cake to brown further. I always use this method and never need to insert a skewer to test for doneness. Hths.
Hi, i baked the 3rd time. i using tube pan. the rise very nice, but after 20 minutes bake, it is a bit flat. after i off the electric, it sunk a bit, when i remove and invert it,it suck little bit at the middle, but the side & the base & top already bake to brown colour. what gone wrong?
Luckily it taste very nice.
Ean, I suspect you may have not beat the egg whites till stiff or flattened it while folding into the yolk mixture. Also, I think you have underbaked the cake.
Ean, I suspect you may have not beat the egg whites till stiff or flattened it while folding into the yolk mixture. Also, I think you have underbaked the cake.
Can i know how long i have to beat the egg white with the highest speed?
For my oven, i am not able to control the temperature. I only used 160degree for around 45 minutes, that is too short?
Different mixer with different watts has different performance. Your egg whites should be thick and glossy. Also, when you lift up the whisk, the whipped egg whites should be straight and pointed. You may take a look at my pic here
http://blessedhomemaker.blogspot.com/2009/04/lemon-strawberry-yogurt-cranberries.html
160C for 45mins is definitely too short. Try baking for another 15 mins. A tip I've learnt is when the cake rises, a dome top is formed. When the dome falls almost flat and parallel, give it another 5 - 7 mins for the cake to brown further.
Tahnks for your feedbacks..
will try again with your recommendations.
Did u line the base of the pan?
I have condensation problems at the base when I overturn my round pan chiffons..
If I don't line them, I have no idea how to get hem out.
Hi Wendy,
No, I did not line the base. I've on a few occassions lined the base and I got a sunken "top" like this.
http://blessedhomemaker.blogspot.com/2009/05/cream-cheese-chiffon.html
I get condensation problem only when I line the base.
When I first started using a round pan, I had to slice the cake before unmoulding. But once the pan gets more seasoned, I just need to push the sides with a butter knife, turned it upside down and give it a good shake and the cake falls out quite nicely.
I have tried again, and i maintain the temp longer the time to 1 hr, again, it is black at the base and middle (as i used tube pan), and the top is still wet. I think most probably is my oven's temp, as i used to bake other cake also turn out it is burn at base but wet at top.
So sorry to hear that. I suspect your oven temperature is uneven, thus causing the base to get burnt. I'm using an oven with fan mode (can't switch it off though) and it helps brown the cakes/cookies nicely.
Oh....now I know.
OK, maybe I'll try greasing and flouring the bottom only to aid in the release of the base.
Thanks :)
Let me know how it turn out for you as I've not tried greasing and flouring.
Hi, i still trying ..ha still not success..will try again.
Ean,
I'm so sorry to hear that... JIA YOU!
your cake looks so fluffy :x i've just tried it today using 2 small tube pans and the result was awesome. light colour and soft texture. my little sister loves it :) thanks a lot for sharing this. i'm going to try your other recipes as well ^^
full,
I'm glad your sister likes this cake :) My kids love it too.
Dear BH, can I substitute the yogurt with yogurt drink? If yes, the portion still remained same? Thanks!
Casey,
As long as your flour over liquid ratio is 120 : 180, you are quite safe. So yes, you can replace yogurt with yogurt drink.
Dear BH, I had baked this chiffon.
I really like the texture of the cake, but after I turned over the pan to let it cooled, and when I removed the pan, the top of the cake sank inward (凹沉进去), is it due to the temperature of the oven is too low?
Thanks!
Casey,
The top ie originally the base? I think the oven temp is too high.
yes BH, the top is originally the base.
So I need to lower the temperature from 150C to 140C?
Looks delicious!
Is this a dense cake that will be able to hold under fondant? i want to use a sponge cake base opposed to a pound cake because they are quite unhealthy. Thanks!
Anony,
This is a chiffon cake so it's not dense. It might not be able to support the weight of fondant.
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