Скачать или смотреть Fluffy and Healthy Carrot Chiffon Cake with Yogurt Whipped Cream (SUB) 人参のふんわりシフォンケーキ＆ヨーグルトホイップ【字幕】

Hello everyone! It's Oishii Munch and I present to you my light, fluffy, and healthier version of a carrot cake- carrot chiffon cake!

This lightly sweet and fluffy cake is perfect for spring. It has apple and carrot, which both add a natural sweetness and moisture to the cake. The chiffon method also gives it a lot of volume without being too heavy and dense and it also gives a lot of spring to the cake. It has a hint of cinnamon and nutmeg as well as brown sugar, so you are sure to be reminded of a classic carrot cake.

It pairs perfectly with this Greek yogurt cream recipe. I used Greek yogurt in place of cream cheese to try and reduce the amount of fat that carrot cake cream cheese icing usually has. In addition, it only has 2 tablespoons of honey, so the cream is not too sweet.

Be careful not to gobble up the whole cake in one sitting! It is soooo delicious and can be made in less than 40 minutes! Enjoy this healthier cake with the whole family. It is perfect for all ages! The ingredients are below!
#chiffon #carrotcake #healthy

00:48 Chiffon Cake
05:53 Yogurt Whipped Cream

Please follow me on Instagram and Tiktok via the links below:

Instagram:   / oishii.munch  
TikTok: tiktok.com/@oishii.munch
@oishiimunch

Recipe (17cm/18cm chiffon cake pan, both OK):
Ingredients are listed in order of mixing

Preheat oven to 180°C, then bake at 170°C for 35 min

Carrot Chiffon Cake:

3 egg yolks
10g brown sugar
30ml milk
35g oil (I used rice oil)
1g vanilla
1g salt (a pinch)
3g cinnamon
A pinch of nutmeg
Sift: 75g cake flour
5g (1tsp) baking powder
100g carrot (about ½ a large carrot)
50g apple (about ⅕ a large apple, or ¼ a medium apple)
3 egg whites
30g granulated sugar

Yogurt Whipped Cream:

200ml heavy cream
200ml greek yogurt
2 Tbsp honey
A few drops of vanilla


POINTS:
1. When whipping the egg whites, make sure they are at room temp and whip to stiff peaks.

2. First, mix ⅓ of the egg whites into the yolk mixture to “loosen” the mixture, then add the yolk mixture back into the egg whites.

3. Fold until the egg whites are fully incorporated to avoid white streaks.

4. Pour the batter in one spot when pouring into the chiffon tin. This will help avoid air pockets.

5. Tap the cake on the table a few times before baking to avoid air bubbles.

6. Cool upside down using a heavy bottle (like a wine bottle!)

Please watch the video for instructions!