Chimney Chiffon Yogurt Strawberry Cake

Overview

There are so many bakeries now, making life very convenient. But I wonder if you have ever thought about whether the bread and cakes you eat are healthy. There are so many additives in baking, and some unscrupulous stores add various additives without considering the health of others in order to save costs. If you have time, it is better to make a healthy cake for your children. Making cakes is not as difficult as you think. Today I will introduce a simple chiffon. And make simple decorations to improve children's appetite. I hope you will like it. Prescription: 1 6-inch mold, both round and hollow molds can be used

Tags

• baking
• afternoon tea
• summer recipes
• students
• cake flour
• corn oil
• egg
• strawberry
• yogurt
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 I personally make two. First of all, it is best to use refrigerated eggs. To ensure that the egg whites are in a better beating state, separate the egg whites and yolks in a water-free and oil-free basin

   

2. 2 First make the egg yolk paste, add fine sugar to the egg yolks and beat them evenly

   

3. 3 Add corn oil and stir until egg yolk is emulsified

   

4. 4 Pour in the milk and mix well until it turns light yellow

   

5. 5 Then sift in the low flour and mix well. Be careful not to make circles when mixing to prevent the flour from forming gluten. Mix well and set aside for later use

   

6. 6 Add a few drops of lemon juice to the egg whites to remove the unique fishy smell of the egg whites. Beat the egg whites at high speed for a few times and add one-third of the fine sugar. Continue to beat until smooth, then add one-third of the fine sugar and continue to beat

   

7. 7 When there is a slight resistance in the texture, add the remaining one-third and continue beating until stiff peaks form. Just pick it up and there is a sharp corner

   

8. 8 Add one-third of the egg whites into the egg yolk batter and mix evenly

   

9. 9 Pour the egg whites back into the egg whites and stir thoroughly to mix evenly. Be careful not to make circles when stirring. To prevent the protein from defoaming

   

10. 10 After mixing, pour it into the mold, pick it up and put it down and shake it a few times. Eliminate some air bubbles in the cake

    

11. 11 Preheat the oven to 150 degrees in advance and bake on the upper and lower heat for 55 minutes [Please adjust the temperature and time appropriately according to the characteristics of your oven]

    

12. 12 After the cake is out of the oven, turn it upside down and let it cool completely before unmoulding

    

13. 13 Place the cake on a plate and drizzle some yogurt over it.

    

14. 14 A strawberry on top is a great afternoon snack