How to Perfectly Make a Yogurt Chiffon Cake: A Step-by-Step Guide

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


  • Soybean Oil - 33g
  • Yogurt - 45g
  • Low-Gluten Flour - 50g
  • Eggs - 3
  • Fine Sugar - 40g
  1. Mix soybean oil and yogurt until emulsified.
  2. Add low-gluten flour and mix well.
  3. Incorporate 3 egg yolks.
  4. Stir well to prepare the egg yolk batter; set aside.
  5. Gradually add fine sugar to the egg whites in three batches.
  6. Whip until soft peaks form.
  7. Gently fold a small amount of the whipped egg whites into the egg yolk mixture.
  8. Pour the mixture back into the remaining egg whites and fold until evenly mixed.
  9. Pour the batter into a six-inch cake mold, gently tap to release large air bubbles.
  10. 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
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