Description
A soft and fluffy chiffon cake swirled with vanilla and chocolate layers, infused with creamy yogurt for extra moisture and a subtle tang. This cake rises beautifully and has that signature “bouncy” chiffon texture that stays light even after chilling.
Ingredients
Scale
- 6 large eggs, separated
- 120 g (1 cup) cake flour, sifted
- 120 g (½ cup) plain yogurt (room temperature)
- 90 g (¾ cup) granulated sugar, divided
- 60 ml (¼ cup) vegetable oil
- 30 ml (2 tbsp) milk
- 1 tsp vanilla extract
- 2 tsp cocoa powder (unsweetened)
- ½ tsp cream of tartar or lemon juice
- A pinch of salt
Instructions
- Preheat oven to 325°F (160°C). Use an un-greased 20 cm (8-inch) chiffon tube pan — the batter needs to cling to the sides to rise properly.
- In a large bowl, whisk together egg yolks, ½ of the sugar (45 g), vegetable oil, yogurt, milk, vanilla, and salt until smooth and slightly thickened. Sift in the cake flour and whisk gently until no lumps remain.
- In a clean, dry bowl, beat egg whites with cream of tartar until foamy. Gradually add the remaining 45 g of sugar, beating until stiff but glossy peaks form.
- Fold one-third of the meringue into the yolk batter to lighten it. Gently fold in the rest using a spatula until just combined — don’t deflate the air.
- Divide the batter in half. Add 2 tsp cocoa powder to one portion and fold gently to mix. Alternate spoonfuls of vanilla and chocolate batter into the tube pan. Use a chopstick or skewer to swirl lightly for a marbled effect (one or two swirls only).
- Bake for 45–55 minutes, until the top is golden and springs back when touched. If a skewer inserted in the center comes out clean, it’s done.
- Immediately invert the pan onto a cooling rack or a bottle. Let it cool completely (about 1–2 hours) before unmolding — this keeps the cake tall and fluffy.
- Run a thin knife around the sides and center tube to release. Gently lift the cake out of the pan.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not grease the pan, as the batter needs to cling to the sides to rise properly.
- For a richer chocolate flavor, you can increase the cocoa powder to taste.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg