Q: Can I replace soybean oil with another type of oil in this recipe?
A: Yes, you can use a light-tasting oil like canola or vegetable oil as a substitute for soybean oil.
Q: Is it necessary to use low-gluten flour for this cake?
A: Yes, low-gluten flour is preferred as it gives the chiffon cake its characteristic light and fluffy texture.
Q: How do I know when the egg whites have reached the right consistency?
A: The egg whites should be beaten until they form soft peaks that slightly bend over at the tips.
Yogurt Chiffon Cake: Babysitter-Level Tutorial
Notes
Ingredients:
- Soybean Oil - 33g
- Yogurt - 45g
- Low-Gluten Flour - 50g
- Eggs - 3
- Fine Sugar - 40g
- Mix soybean oil and yogurt until emulsified.
- Add low-gluten flour and mix well.
- Incorporate 3 egg yolks.
- Stir well to prepare the egg yolk batter; set aside.
- Gradually add fine sugar to the egg whites in three batches.
- Whip until soft peaks form.
- Gently fold a small amount of the whipped egg whites into the egg yolk mixture.
- Pour the mixture back into the remaining egg whites and fold until evenly mixed.
- Pour the batter into a six-inch cake mold, gently tap to release large air bubbles.
- Preheat the oven to 150°C (302°F) and bake for about 45 minutes.
- Calories: Approximately 220 per slice
- Protein: Moderate
- Fat: Low to Moderate
- Sugar: Moderate
