Eight-inch yogurt chiffon cake

Overview

Yogurt chiffon cake is more tender and delicious than ordinary ones, and tastes better after being refrigerated!

Prepare materials
Separate the egg yolks from the egg whites and put them into a water-free and oil-free basin
Put the oil and milk into the egg yolks and mix well
Sift the cake flour, add it to the egg yolk paste, and stir it up and down without turning in circles, as it is easy to defoam, as anyone who often makes cakes knows!
Add a few drops of white vinegar to the egg whites to increase the stability of the egg whites. You can also omit it, or add lemon juice. I don’t have any at home, so I added white vinegar!
When the fish is soaked, add sugar for the first time. When the foam is even, add sugar for the second time. If there are obvious lines, add sugar for the third time
Beat until dry. Just lift the whisk and it will have a small upright triangle. If you want to make cake rolls, beat until wet. There will be a small curved hook
Add the egg whites to the egg yolk paste in three batches, and stir it up and down, just like stir-frying, and mix evenly
That's it
Pour it into an eight-inch mold, shake it hard a few times to knock out the bubbles, and put it in the oven at 125 degrees for 60 minutes. After baking, take it out quickly, slam it twice, put it upside down on a wire rack, and remove it from the mold after it is cool!