Yogurt Cake
Overview
Tired of eating chiffon cakes, I always want to change the taste. This yogurt cake can be regarded as an improved chiffon bar. The formula inside subverts the proportion of solid and liquid in traditional chiffon. It tastes extremely soft and delicate, with a melt-in-your-mouth feeling, and the calories are reduced. So I often recommend it to my friends, who all praise it for being soft and delicious, making it an excellent breakfast or snack.
Tags
Ingredients
Steps
-
Egg yolks and protein are packed separately
-
Stir evenly and sift in the flour
-
Evenly distributed cake flour
-
Mix well and set aside
-
Now beat the egg whites. Beat with an electric mixer on low speed. When there are bubbles in the fish eyes, pour in 1/3 of the fine sugar
-
Beat until fine bubbles appear. Pour in 1/3 of the caster sugar
-
When beating until it has an outline, pour in the last 1/3 of the caster sugar
-
Mix at high speed until wet peaks form and the sharp corners will droop
-
Beat until it becomes dry and foamy, that is, when the sharp corners stand upright and the container will not fall down when it is turned upside down, the whole process will take about 2 minutes.
-
Mix the egg yolk and protein, stirring from side to side
-
Preheat the oven for 5 minutes, use the water bath method, oven 175 degrees, and heat the upper and lower tubes for 35 minutes
-
Turn the mold upside down after taking it out of the oven. The yogurt cake is easy to release from the mold. It will automatically fall off after being turned upside down for a while. If it does not fall off, it will fall off if you shake the mold with your hand
-
The finished product, the whole process takes 15 minutes + baking for 35 minutes.
-
Cut into pieces and serve on a plate
-
Cut into pieces and serve on a plate
-
Cut into pieces and serve on a plate
