Light and soft----yoghurt chiffon cake

Overview

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Tags

• baking
• caster sugar (meringue)
• egg
• fine sugar (egg yolk paste)
• homemade caspian original whole milk yogurt
• low flour (medium flour + corn starch)
• olive oil
• lemon juice

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks (I use refrigerated eggs), the basin should be oil-free and water-free, add fine sugar to the egg yolks, and beat with eggs until fluffy;

   

2. 2 Add yogurt and olive oil, beat with egg beaters evenly;

   

3. 3 Sift in the mixed flour, stir well with egg beaters, and set aside for later use;

   

4. 4 Preheat the oven first; beat the egg whites into some foam with a whisk at low speed, add 1/3 of the caster sugar, and beat at high speed until textured, then add 1/3 of the caster sugar, a few drops of lemon juice, and beat until the egg white can pull out the hook, add the remaining caster sugar and the remaining lemon juice, beat at high speed for half a minute, turn the beater to low speed for half a minute, OK;

   

5. 5 Take 1/3 of the meringue and put it into the egg yolk paste basin;

   

6. 6 Use a spatula to stir evenly;

   

7. 7 Pour the mixed batter back into the remaining meringue, stir quickly with a spatula, and mix evenly until no meringue is visible;

   

8. 8 Pour into the mold and use a spatula to smooth the batter on the surface of the mold;

   

9. 9 Press the chimney with your hand and shake it lightly on the countertop a few times, then place it in a preheated 180-degree oven;

   

10. 10 Bake the cake in the oven at 180 degrees for 5 minutes;

    

11. 11 Reduce the temperature to 170 degrees and bake for 35 minutes;

    

12. 12 When the remaining 15 minutes are left, cover with tin foil;

    

13. 13 Take it out immediately and place it upside down on the bottle until it cools;

    

14. 14 The small board used to make dumplings is a demoulding tool. Just mark a circle around the mold and it's OK. Tap off the debris and you can eat it.