Blueberry Yoghurt Chiffon Cupcakes 蓝莓酸奶戚风蛋糕
Prep time: 
Cook time: 
Total time: 
Serves: 9
  • 3 Egg yolks (about 70g per egg)
  • 25g Sugar
  • 40g Corn oil
  • 1tsp Lemon juice
  • 1tsp Vanilla extract
  • 100g Natural yoghurt
  • 80g Plain flour (sifted)
  • Lemon zest from one lemon
  • 4 Egg whites
  • 55g Sugar
  • 1 punnet/125g Fresh blueberries, sprinkle some flour on it
  1. Preheat oven to 160C.
  2. In a large bowl, mix egg yolks, sugar and oil together, mix well with a hand whisk. Add lemon juice, lemon zest and yoghurt into it, mix well and till smooth. Sift in the plain flour and mix well.
  3. In a mixing bowl, whisk egg whites till frothy, gradually add in sugar. Continue whisk egg whites till stiff peak but not dry.
  4. Fold ⅓ of egg whites into the yolk mixture. Then pour in the rest of the egg whites and fold gently until combined with a rubber spatula.
  5. Spoon batter into 9 cupcake liners to half. Place blueberries over it and spoon remaining batter to ¾ full and bake for about 25 minutes.
  6. Bang the baking tray together with the small cakes on the counter top 2-3 times once they are straight out from the oven, as this will prevent the cakes from shrinking. Leave cakes to cool before consuming.
Recipe by Anncoo Journal at