Yogurt chiffon cake

Overview

This cake tastes similar to light cheesecake, soft and delicate, melts in your mouth, great!

Material classification and weighing
Separate the egg whites and yolks, add 10 grams of sugar to the egg yolks and mix well. Add corn oil and yogurt in batches and mix well
Sift in cornstarch and flour
Mix into a grain-free egg yolk paste
Add lemon juice to egg whites and beat into wet foam. Add 45 grams of sugar in three batches
Use the cutting and mixing technique to mix the egg white and egg yolk paste until evenly mixed
Preheat the oven, add a small bowl of hot water to the baking sheet, and place the 8-inch mold on top. If it is a removable bottom mold, wrap tin foil at the bottom to prevent water from entering. Put it into the middle and lower layers of the oven at 150 degrees and bake for 15 minutes. Turn to 120 degrees and bake for 35 minutes. When the water dries up, bake for a while. After baking, use a toothpick to prick the cake. It is normal for the bottom to be a little moist. Released discount
The cake is very delicate