Yogurt-Rich Chiffon Cake
Chiffon cakes were invented in the United States in the 1920s and became popular due to their light and airy texture, which is achieved by the use of whipped egg whites.
This is vegetarian recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 1.5 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 1 cup Yogurt
- 1.5 cup Sugar
- 0.5 cup Vegetable Oil
- 6 large Egg Yolks
- 6 large Egg Whites
- 1 teaspoon Cream of Tartar
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 325°F (163°C).
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, whisk together the yogurt, sugar, oil, egg yolks, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
- Gently fold the beaten egg whites into the batter until fully incorporated.
- Pour the batter into an ungreased tube pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and invert the pan onto a cooling rack. Let the cake cool completely in the pan upside down.
- Once the cake has cooled, run a knife around the edges of the pan to loosen the cake, then carefully remove it from the pan.
- Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.