Dragon fruit yogurt chiffon
Overview
This time I used a seven-inch angel mold, three small eggs, added a little cranberry, and added two drops of colorful sesame oil to adjust the color. The cake batter poured into the mold was only half high, but the finished product was almost full. Even without the hot air circulation mode, the color was still even. The key is that it does not crack or shrink, and the texture is delicate and beautiful! I happen to have dragon fruit at home, so it would be a good idea to just put some on it and top it with yogurt for decoration.
Tags
Ingredients
Steps
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Equip the required ingredients
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Separate the egg yolk from the egg white, and mix the egg yolk and corn oil evenly
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Add yogurt and mix well
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Then pour in the cake flour (this cake flour is very fine and you don’t need to sieve it)
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Use a scraper to cut and mix into a fine, flowable batter
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Soak dried cranberries in yogurt until soft
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Add the egg whites to the sugar in two batches and beat until stiff peaks
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Take half of the egg white foam and mix it with the egg yolk paste
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Pour the mixed batter directly into the remaining egg whites
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according to your preference Cut into fine cake batter
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Divide the original batter into small portions, add two drops of Banlan sesame oil, and mix into green
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Pour the original cake batter into the bottom of the cake mold and sprinkle with dried cranberries
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Pour the green cake batter on top, slam the mold a few times and smooth the surface
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Preheat the oven to 150 degrees in advance, place the bottom two layers of the baking sheet, and place the cake mold on top to bake
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Bake for 45 minutes (my original oven temperature was on the higher side for about 35 minutes, and this needs to be covered with tin foil to prevent the top from being scorched. This can be judged based on the above conditions)
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Remove from the mold and let cool before demolding
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After decorating, cut it open and take a look, it’s very delicate
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The internal organization is great
