Yogurt Taro Chiffon Cake

Overview

For the taro cake. It's supposed to have a coconut flavor, but since there's no coconut milk, I just use yogurt. In fact, milk is fine, but no one eats yogurt. Later I discovered that there is quite a lot of taro in this recipe. The taro is actually a real product, with a full sense of weight, and the amount is more than flour. It seems that because of this, this hurricane feels a little more realistic when held in my hand. Not sure about the temperament of this oven, but according to past habits, I turned it about 140 degrees, and it actually cracked and a flower bloomed. Now I don't really mind. It doesn't affect eating either. I really want to see the purple color of the cross section, so I’d better wait until everyone arrives before cutting it. . . Only when you eat it do you realize that the so-called reality and thickness are just imagination. . . .

Tags

• baking
• cake flour
• corn oil
• egg
• steamed taro
• yogurt
• fine sugar

Ingredients

Steps

1. 1 Ingredients: 2 eggs, 45g steamed taro, 42g yogurt, 33g sugar, 15g corn oil, 38g low-gluten flour

   

2. 2 Mash the taro, add yogurt and mix well.

   

3. 3 Add egg yolks and 13 grams of caster sugar and stir evenly.

   

4. 4 Add corn oil and mix well.

   

5. 5 Sift in low-gluten flour,

   

6. 6 Mix into a uniform batter and set aside.

   

7. 7 Beat the egg whites into rough peaks, then add the remaining sugar in three batches and beat.

   

8. 8 It becomes a hard foaming state.

   

9. 9 Add one-third of the egg whites to the batter and mix well.

   

10. 10 Pour back into the egg whites,

    

11. 11 Mix well.

    

12. 12 Pour into a six-inch removable bottom round mold.

    

13. 13 Level the surface.

    

14. 14 Place in the oven, middle and lower racks, with upper and lower heat at 135 degrees, and bake for about 40 minutes.

    

15. 15 Immediately after taking out the oven,

    

16. 16 Turn over after cooling.

    

17. 17 Remove from the mold.