Six-inch yogurt chiffon cake

Overview

How to cook Six-inch yogurt chiffon cake at home

Tags

• baking
• children
• cake
• afternoon tea
• birthday
• corn oil
• egg
• low gluten flour
• white sugar
• yogurt

Ingredients

Steps

1. 1 All materials

   

2. 2 Separate the eggs in two water-free and oil-free basins

   

3. 3 Add 10 grams of sugar, corn oil and yogurt to the egg yolks and mix well

   

4. 4 Sift low-gluten flour

   

5. 5 Use a spatula to stir evenly without any particles

   

6. 6 Beat the egg whites until foamy and add one-third of the sugar

   

7. 7 Beat until smooth and add 1/3 of the sugar

   

8. 8 Beat until texture appears and then add the last bit of sugar

   

9. 9 If a small triangle like this appears on the egg beater in advance, it means that the egg beater is in place

   

10. 10 Scoop one-third of the whites into the yolks

    

11. 11 Mix well by stir-frying

    

12. 12 Pour the stirred egg yolks into the egg whites and mix well

    

13. 13 Wrap the bottom of the mold with tin foil for easy release

    

14. 14 Pour into the grinding tool

    

15. 15 Smooth it out and shake it a few times to release big bubbles

    

16. 16 Preheat the oven in advance, choose 100 degrees for 50 minutes. The temperature of my oven is much higher

    

17. 17 Take out the baked cake quickly, drop it to release the heat, then immediately place it upside down on the grill and remove from the mold when it cools

    

18. 18 What it looks like after demoulding

    

19. 19 Look at the internal organization