Yogurt Chiffon Cake
A tender, airy cake with a delicate tang from yogurt. This light chiffon rises beautifully with a soft, cloud-like texture that melts in your mouth.
Story
This classic chiffon cake gets its unique flavor from yogurt, which adds a subtle creaminess while keeping the crumb incredibly light. The key is handling the egg whites gently to maintain maximum airiness.
Ingredients
cake flour
60g
cornstarch
25g
egg yolks
4 large
granulated sugar
55g total (10g for yolks, 45g for whites)
plain yogurt
80g
vegetable oil
40ml
egg whites
4 large
lemon juice
1 teaspoon
salt
a pinch
Instructions
1
Prepare the dry base
Sift together the cake flour, cornstarch, and salt into a large bowl. Set aside.
2
Make the yolk mixture
Separate the eggs carefully. Add 10g sugar to the yolks and whisk until pale and creamy. Drizzle in the vegetable oil while whisking, then fold in the yogurt until smooth. Gently fold in the dry ingredients until no lumps remain.
3
Whip the egg whites
Place egg whites in a clean, dry bowl. Add lemon juice and beat on medium speed until foamy. Gradually add the remaining 45g sugar in three additions, beating until you reach soft, glossy peaks. The foam should hold its shape but still look soft and cloud-like.
4
Combine the batters
Add one-third of the whipped egg whites to the yolk mixture and fold gently to lighten the base. Carefully fold in the remaining whites using a cutting motion, turning the bowl as you go. Stop as soon as no white streaks remain—overmixing will deflate the batter.
5
Bake until set
Pour the batter into an ungreased tube pan (or a chiffon cake pan). Bake at 325°F (165°C) for about 35 minutes, until the top springs back when lightly touched. Invert the pan immediately and let cool completely before unmolding.
