Yogurt chiffon cake

Overview

Chiffon cake is a must-have for every baking enthusiast. It has a light and fluffy texture, is low in fat and calories, and can be used as the base for a variety of cakes. Both the recipe and the method are quite simple. As long as you master the technical essentials, it will be easy to make. The yogurt chiffon cake introduced to you today adds yogurt to the original chiffon, making it richer in taste. What I use is red date yogurt. You can choose different flavors of yogurt according to your own preferences.

Tags

• baking
• chiffon cake
• egg white
• egg yolk
• low gluten flour
• red date yogurt
• salad oil
• white sugar a
• white sugar b
• lemon juice

Ingredients

Steps

1. 1 Mix yogurt, salad oil and white sugar (25g) until evenly mixed.

   

2. 2 Add sifted low-gluten flour and mix well with a hand mixer.

   

3. 3 Then add egg yolk and mix well to form egg yolk paste and set aside.

   

4. 4 Beat egg whites, sugar (60g), and lemon juice together until dry peaks form. (Because the amount is not much, I add sugar all at once)

   

5. 5 Add 1/3 of the meringue to the egg yolk batter and mix evenly.

   

6. 6 Then pour the batter into the remaining meringue and mix evenly.

   

7. 7 Pour the batter into an 8-inch mold and shake it a few times to pop out any air bubbles inside. Place in the preheated oven, turn on the heat to 150 degrees, then bake at 120 degrees for 40 minutes.

   

8. 8 After taking it out of the oven, cool it slightly and then remove it from the mold and cut it into pieces for consumption.