Cocoa yogurt cake ring

Overview

I used my points to redeem an angel cake mold last time. I wanted to use it to make angel food cake, but I was worried that the egg yolks would be left, so I used this mold to make cocoa cake. The mold is very easy to use, does not stick to the mold, and comes off very completely. It is a real cake ring~~~ The cake with yogurt is delicious, and it looks so harmonious with the cocoa, and it tastes very delicious. However, I am not good at taking photos, and I can't capture the feeling, so I will wait and see~~~

Tags

• pastries
• baking
• children
• afternoon tea
• cake flour
• cocoa powder
• corn oil
• egg
• white sugar
• yogurt
• lemon juice

Ingredients

Steps

1. 1 Prepare all the ingredients (ignore the chocolate sauce, I forgot to put it in at the end)

   

2. 2 Separate the egg whites and yolks, and put the egg whites into an oil-free and water-free container

   

3. 3 Mix the cocoa powder and cake flour and sift it (it has only been sieved once, but it still does not look very fine, so it should be sieved again)

   

4. 4 Add some sugar, corn oil and yogurt to the egg yolks and mix well

   

5. 5 After stirring well, pour in the sifted flour and mix well

   

6. 6 Add a few drops of lemon juice to the egg whites, add sugar in three batches and beat until stiff

   

7. 7 Pour one-third of the beaten egg whites into the egg yolk mixture and mix evenly

   

8. 8 Pour back into the beaten egg whites and mix evenly. Do not stir in circles to avoid defoaming

   

9. 9 Pour the cake batter into the mold

   

10. 10 Bake in the oven at 180 degrees, with upper and lower heat, for about 35 minutes