Yogurt chiffon cake (non-water bath method)

Overview

Yogurt is rich in nutrients and has a refreshing taste. It is even softer and delicious when used to make cakes!

Tags

• baking
• good looks
• afternoon tea
• students
• cake flour
• egg
• white sugar
• yogurt
• vegetable oil

Ingredients

Steps

1. 1 Weigh and mix the yogurt, vegetable oil and 30 grams of sugar

   

2. 2 Separate the eggs and beat the yolks directly into the yogurt basin

   

3. 3 Add 60 grams of sugar to the egg whites in three batches and beat with an electric egg beater until wet peaks

   

4. 4 Beat the egg yolk liquid with an electric whisk until emulsified

   

5. 5 Sift in low-gluten flour

   

6. 6 Mix well

   

7. 7 Add one-third of the egg whites to the egg yolk batter, cut with a spatula and mix evenly

   

8. 8 Pour the mixed cake batter back into the meringue

   

9. 9 Cut and mix evenly

   

10. 10 Pour the cake batter into an 8-inch hollow mold and shake it several times

    

11. 11 Place the cake into the preheated oven on the middle and lower racks, heat up and down to 160 degrees for 30 minutes, then turn to 140 degrees for 20 minutes

    

12. 12 Bake until evenly colored and take out immediately

    

13. 13 Inverted cooling

    

14. 14 Finished product pictures

    

15. 15 Finished product pictures

    

16. 16 Finished product pictures