Meiren Zao Yogurt Chiffon Cake

Overview

The tempting Western Region Meinong Meiren dates are also delicious when eaten with yogurt cake. .

Raw materials: eggs, low-gluten flour, white sugar, purified water, salt, white vinegar, yogurt, and American dates.
Separate the yolks from the whites of the eggs.
Add 10 grams of white sugar to the egg yolks and 22 grams of white sugar to the egg whites.
Stir the egg yolks and sugar evenly, add purified water, and stir evenly.

$Meiren Zao Yogurt Chiffon Cake step 4$
Add sifted low-gluten flour and stir until there is no dry powder
Stir the egg yolk paste and set aside.
Add salt and white vinegar to the egg whites.
Beat with an electric mixer until dry peaks form.
Pour one-third of the egg white batter into the egg yolk batter, stir evenly with a spatula, do not make circles, as this will defoaming easily.
Pour the egg yolk batter into the remaining egg white batter and mix gently again.
Preheat the oven to 140 degrees and pour the mixed batter into the mold. I used a six-inch removable bottom cake mold.
After the oven is preheated, put the mold into the oven, heat it up and down at 140 degrees, bake for 50 minutes, take it out and let it cool to demold.
The beautiful red dates were split into two by me.
According to your needs, cut a piece of cake into a plate, pour an appropriate amount of yogurt on the cake, place the jujube on the yogurt, and the beautiful jujube yogurt cake is ready.
Finished product.