Yogurt lemon hollow chiffon cake

Overview

The recipe comes from Yuanzhuzhu, which is a very easy to use recipe. I added a little lemon zest to the original recipe. The light lemon flavor goes very well with the yogurt recipe. With the addition of the cloud-like chiffon cake, the flavor of early spring really bursts out in the oven~~

Tags

• baking
• cake
• chiffon cake
• 4 egg whites:
• 4 egg yolks:
• cake flour:
• fine sugar:
• lemon zest:
• salad oil:
• thick yogurt:

Ingredients

Steps

1. 1 Mix yogurt and salad oil until completely combined.

   

2. 2 After adding 15 grams of fine sugar, add the egg yolks one by one and beat them evenly with a manual egg beater.

   

3. 3 Use a tool to remove the lemon zest and put it into the egg yolk liquid.

   

4. 4 Sift in the low-gluten flour, mark with an egg beater in irregular directions, and mix evenly.

   

5. 5 Add a few drops of lemon juice to the egg whites, add sugar in three batches, and beat the egg whites to 9 points. Lift the egg beater until it has a hook.

   

6. 6 Take one-third of the whipped egg whites and add it to the egg yolk batter, and mix with a spatula until even

   

7. 7 Pour the cake batter mixed in the previous step back into the whipped egg whites, and continue to mix with a spatula until even. Pour the cake batter into the mold from a high position to reduce air bubbles.

   

8. 8 Put it into the middle rack of the oven preheated to 175 degrees, turn the heat up and down, and bake for about 40 minutes

   

9. 9 After baking, take the cake out of the oven, place it upside down on a wine bottle, let it cool and then unmold it.