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Monday, 14 January 2013

Peach Yogurt Chiffon Cake


I tweaked my Pandan Chiffon Cake recipe to bake this Peach Yogurt Chiffon Cake. The use of peach yogurt was inspired by   Kimmy's Mango Yogurt Cottony Cake  which I tried here.

In my first attempt, I put 1 tub of yogurt (135ml) and noted that it wasn't enough. My egg yolk mixture became very thick after adding flour. I did not add another tub of yogurt at that point because it was in the fridge and adding a cold ingredient would not do.


Second attempt. Some cracks but it doesn't matter.

I mixed some egg white mixture to lighten it up and folded the two mixtures together. The batter was thick and heavy but I baked the cake anyway. The cake did not rise very much in the oven. What came out was a chiffon with a rather dense texture. I could not detect any peach aroma but having said that, the cake was still edible. It was more like a sponge cake.


Flip bottoms up. Who cares about the cracks?

In the name of research and development, a second attempt was called for. This time with 2 tubs of yogurt. And it was perfect! The batter was light and smooth and rose beautifully in the oven. Not only that, the lovely peach aroma was present and the cake was light and moist.



Another thing I did was reduce the sugar content to take into account the sugar in the yogurt. I was very happy with the result and I will try other flavours soon.



Peach Yogurt Chiffon Cake
Recipe Source : Phong Hong as inspired by Cooking Pleasure


Mixture A :
1. 5 egg yolks
2. 270 ml peach flavoured yogurt (I used 2 tubs of Nestle yogurt)
3. 85ml vegetable oil
4. 50g sugar
5. 150g flour (I used superfine flour)

Mixture B :
1. 5 egg whites
2. 1/2 tsp cream of tartar
3. 50g sugar

Method :
1. Preheat oven to 160C

For Mixture A :
1. Whisk egg yolks with sugar to mix well.
2. Add yogurt and vegetable oil. Mix well.
3. Sift flour into the mixture and mix until a smooth batter forms.

For Mixture B :
1. Add cream of tartar into the egg whites and beat until foamy.
2. Add sugar gradually and beat until stiff peaks.

Pour Mixture A into Mixture B and fold the two batters to ensure that they are evenly mixed. Pour into chiffon pan and bake for 45 minutes. When done, remove from oven and invert pan. Cool completely before removing from pan.

Light, moist and airy.
One slice is not enough!

86 comments:

  1. Hi Phong Hong
    It is always fun to played around with ingredients to come out with a difference flavours. Chiffon cake is always my favourites regardless with flavour it is apart from durian, ok?

    ReplyDelete
    Replies
    1. Mel, you don't like durian? OK, no durian chiffon for you :)

      Delete
  2. Hi Phong, this looks so moist.

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    Replies
    1. Sebeena, it is moist and really soft :)

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  3. Replies
    1. Another comment, ah you really like this cake :)

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  4. wow...Really very soft n yummy..Love to have a bite..so tempting!

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    Replies
    1. Priya, it is a yummy cake. You won't be able to stop at one slice :)

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  5. oo ni la percubaan ke2 setelah yg 1st dulu gagal ya.. bagus, never give up! mmg nampak moist dan fluffy tu.. moist sbb ada yogurt.. bila letak yogurt kek chiffon mmg moist.. nantikan 1 lg versi chiffon cake dr nor hehehe

    ReplyDelete
    Replies
    1. Nor, kita ni jenis try and try again! Bila dah berjaya, rasa suka sangat! OK, tak sabar nak tengok Nor punya pulak :)

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  6. Oooh looks so yum. Loving the texture...

    ReplyDelete
    Replies
    1. Thanks, Vimitha! You should try this chiffon, you will love it a lot.

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  7. your chiffon must be very fragrant, adding yogurt sound so refreshing! but currently busy making cookies, no time for this, hehehe..

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    Replies
    1. Sonia, after CNY you can try this chiffon. Waiting to see more of your cookies for inspiration :)

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  8. Sounds delicious with peach flavour.... Yum!

    ReplyDelete
    Replies
    1. Li Shuan, you must try this one day :)

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  9. Hi Phong Hong,
    Happy New Year!
    Well done the effort and keep trying. Your chiffon cake looks beautiful!

    ReplyDelete
    Replies
    1. Happy New Year, Stephanie! Thanks for the compliments, sure makes the effort worthwhile :)

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  10. Hi Phong Hong, the texture is very beautiful. I can see the softness...

    ReplyDelete
    Replies
    1. Thanks, Mich! It is really soft and light. Hope you try it sometime.

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  11. Replies
    1. It is, Francesca! Just can't stop eating it :)

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  12. HI PH! Thanks for the "R&D" result! What's next? Let's try durian!!! (Sorry Mel!)

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    Replies
    1. Hi Alvin! My mum will faint if I bake with durian :) She gets dizzy when she smells durian hah! hah!

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  13. kalau tambah some cinnamon powder, lebih pahwer atau merosakkan?

    ReplyDelete
    Replies
    1. Uiks, cinnamon powder? Hmmmm....maybe not with peach :)

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  14. Happy New Year PH! This is definitely lovely & very fragrant chiffon cake! Love the soft airy texture & I like the addition of flavorful yogurt too! :)

    ReplyDelete
    Replies
    1. Happy New Year, Kit! Oh, I'm very happy with this cake. Problem is that it is so light that I tend to eat too much!

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  15. wonderful!!!!!!!!!!!!!meravigliosa, da acquolina in bocca!

    Ho un premio per te, passa a trovarmi ciao

    ReplyDelete
    Replies
    1. Thank you, thank you! You are very kind, will hop over right now!

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  16. Looks soft and smooth, so good. Cracks, never mind. Most important would be the taste.

    ReplyDelete
    Replies
    1. Arthur, you are right. I just flipped it over and no one was the wiser :)

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  17. congrats phong! good attempt! the come out was lovely... i love chiffon very much! will keep & try this recipe one day... harap2 ada kelapangan utk mencuba.. hehe.. thanks for sharing..

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    Replies
    1. MaDiHaA, thank you, thank you! You mesti cuba, ok?

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  18. Looks perfect indeed! I would love to try this cake too...been a while since I last baked a chiffon cake, wondered if I have lost my touch lol!

    ReplyDelete
    Replies
    1. Jeannie, if you like chiffon cake then you must try this. No regrets!

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  19. Phong Hong, I never get sick of eating chiffon, since I haven't got any here, can share yours with me for my afternoon tea, thank you thank you!

    ReplyDelete
    Replies
    1. Jessie, sure can share with you! You can have as many slices as you like. Hee..hee...

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  20. Hi Phong Hong, I can understand how satisfied your are now, hehehe. Great venture, very lovely texture and colour.

    ReplyDelete
    Replies
    1. Kimmy, I was very satisfied! Will venture and try with other flavours soon :)

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  21. I love chiffon cakes! Your cake looks perfectly baked! One slice? I could have three, no problem, with a cup of teh-o!

    ReplyDelete
    Replies
    1. Joyce, we can have half a cake each hee..hee...

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  22. Your cake looks wonderfully soft & fragrant! Nice blog you've got here. Dropping by from Amelia's blog who won my Nu Naturals Giveaway. I'm following u now @ GFC & would love to have u follow me too. Looking fwd to sharing our culinary journey!

    ReplyDelete
    Replies
    1. Hello Shirley! Thank you for your compliments and appreciate you stopping by. Am following you now and will be back to your place to explore further!

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  23. now that you hv successfully baked this , you hv a base to play with! mangoes, kiwi..strawberry..isnt it great?

    ReplyDelete
    Replies
    1. You are right, Lena! So many flavours to try.

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  24. Hi Phong Hong, your chiffon cake look cottony soft. Look really good, great to go with coffee. You can use the same recipe and playing around with different flavor. :)

    Have a nice week ahead,regards.

    ReplyDelete
    Replies
    1. Hi Amelia, next flavour to try is mango. Oh yes must have the kopi-O kaw kaw :)

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  25. Chiffon cake order satu pls....but me jakun a bit...makan celup kopi o.

    ReplyDelete
    Replies
    1. Nice mah celup kopi O! My grandpa last time eat sandwich also celup kopi :)

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  26. Oh, my. What a divine cake! The texture is perfect...and peach just happens to be one of my favorites!!! Beautifully done, my friend!

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    Replies
    1. Thank you, Lizzy! Chiffon cake is my happy cake :)

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  27. PH, now you are living up to yr blog title - PH bakes :) this looks lovely, peach flavour , nice ! I have yet to attempt my first chiffon cake haha

    ReplyDelete
    Replies
    1. Esther, there is always a first time! Hope you try it one of these days :)

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  28. Replies
    1. Thanks, Angel! It is very light and soft, full of air hah! hah!

      Delete
  29. Hello Phong :)pertama kali masuk dapur Phong..Whoaaa...bila nampak kek ni terus jatuh Cinta.akan cuba resipi ni.Cm mmg sukakan kek chiffon..apa apa perasa pun suka :)

    ReplyDelete
    Replies
    1. Hello Cik Manggis! Mesti cuba kek ni, memang berbaloi, sedap tak terhingga! Terima kasih kerana sudi menjejak ke dapur PH :)

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  30. I also love chiffon cake very much and this is a must try recipe on my list :)

    ReplyDelete
    Replies
    1. Ann, I do hope that you try this chiffon cake because it is really light and airy. The sort of cake that you can eat without feeling guilty :)

      Delete
  31. Hi Phong Hong,

    You are so clever modifying Kimmy's xiang si cake into your chiffon version. Both xiang si and chiffon version look very cottony soft. Very nice! Seeing this make me feel like baking this kind of fluffy cakes...

    Zoe

    ReplyDelete
    Replies
    1. Hi Zoe, I was very pleased with the cottony cake and decided that it must be just as good if I modified into a chiffon. I was really happy that it turned out beautifully.

      Delete
  32. Happy 2 visit here. I love the clicks n recipes r wonderful.nice space u have dear..Nice 2 meet u ..
    Do drop in sometime at my space if possible.Thank u

    ReplyDelete
    Replies
    1. Thank you, Maha! I couldn't seem to find your blog :)

      Delete
  33. Phong Hong,
    haha...many days are not on line,too busy lah~~~
    your cake receipts are always much more better than the book.
    i am your cake fan oh...fly a kiss to you....^v^

    ReplyDelete
    Replies
    1. Hello my dear! You are always very sweet with your compliments, adoi Auntie PH so shy :) Glad you like my cake recipes hee..hee...

      Delete
  34. Oooh, yum! I love putting yogurt in baked goods, but I have never (for some weird reason) thought of putting flavored yogurt in. Great idea!

    ReplyDelete
    Replies
    1. Cathleen, next time you can experiment with flavoured yogurts :)

      Delete
  35. tumpang satu boleh? i love Pandan Chiffon....masa tinggal kat London dulu, my friend and I can sapu one whole cake while waiting at the bus stop!

    ReplyDelete
    Replies
    1. Dua pun boleh! I still think pandan chiffon is the best.

      Delete
  36. Phong Hong,
    I love chiffon too.
    Yours looks so cottony soft!
    I will try this after CNY:D
    Between what is the size of your chiffon mould?
    Thanks!

    Mui

    ReplyDelete
    Replies
    1. mui mui, my chiffon pan is 23cm (9"). I am sure you will like this chiffon :)

      Delete
  37. PH,
    looks so soft la my dear.. myself pun dah lama tak bake cake la.. mood x sampai2 lagi.. sobsobsob

    ReplyDelete
    Replies
    1. Ogyep, takpe take a break from baking. Nanti bila mood dah sampai boleh lah start membaking!

      Delete
  38. HI! I tried this recipe yesterday morning using no sugar Dutch Lady Natural flavour yoghurt. The texture of the cake is very nice but taste sour. It even turns bad (臭酸) the next afternoon.
    I think that I have to add more sugar to the cake to counter off the sourness of the yoghurt.
    What do you think?

    ReplyDelete
    Replies
    1. Hello there! Since you are using the natural flavour yogurt (no sugar) then you should add more sugar to counter the sourness. The peach yogurt I used is sweet that's why the sugar in the recipe is much less. My cake was still ok the next day. Good luck on your next attempt! And thanks for stopping by. I did drop by your place for a sneak peek and I'll come over again later :)

      Delete
  39. Hi Phong Hong ,
    Would like to ask for the vegetable oil can we use oil like sunflower oil ?

    ReplyDelete
    Replies
    1. Hi there! Yes, you can use any neutral tasting vegetable oil like sunflower oil, grapeseed oil, corn oil etc. Happy baking!

      Delete
  40. Hello,
    Ur cake is so yummm...I m in love with the texture...so beautiful. I always love eating chiffon, but I don't know how to make...Reading ur recipe, I have couple questions, would like to know since I m never bake this chiffon cake before...
    I live in the US...and eggs are different sizes...in ur recipe only say 5 eggs, but didn't tell what size? Whenever u do it again, can u pls weight the eggs to see how may gram in 5 eggs if you don't mind, that would be more accurate. Even buying from here, there are some venders carry the Large size ( eggs) are smaller than other...so we always weight to make sure the correct amount.
    My next question is, since you said "preheat the oven", then should I put the cake pan to preheat as well?

    ReplyDelete
    Replies
    1. Hi Jp! The eggs I use are classified as large ie 70g. Sometimes I use the medium sized ones and my cake still turns out alright. No, don't put the cake pan in when you preheat the oven. Preheat first, and when the oven is ready, put in your cake pan :) What I normally do is I only start the preheating after both my batters are ready i.e before I mix them. I do this because, if I preheat the oven first, my batter may not be ready when the oven is ready and will result in the oven preheating for too long and the oven becomes too hot. But it depends on your oven, mine is 13 years old and is a bit on the cranky side :) Hope this explanation helps.

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    2. Ty so much my dear. I weighed large eggs I just bought, the heaviest is 66, but only few in each carton eggs( 12 counts). They are 64 or 62 g...I guess, the this recipe, 5 eggs=350g....then I just weigh eggs as long as enough 350 g...
      Yes, ur explanation very helpful, I lll try to follow it, and will bake it later..
      Thanks again

      Delete
  41. Sorry, I didn't finish...and accidentally hit the wrong key
    Anyway, my last question is...is superfine flour is CAKE FLOUR?


    Sorry to ask many questions. Thanks in advance

    ReplyDelete
    Replies
    1. Jp, yes superfine flour is basically cake flour. It is just extra fine do that the cake has a finer texture. But don't worry, I have tried ordinary cake flour and my chiffon turns out OK. Happy baking!

      Delete

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