Berry Yogurt Chiffon Cake
by Xiang Jiutian
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Mix material A → manually stir until light yellow → all the white sugar is melted.
2. Material C→Stir well.
3. Sift in material D → cut and mix into a uniform batter.
4. Mix material B → beat until dry and foamy.
5. Take 1/3 of step 4 → mix with step 3 → cut and mix evenly.
6. Step 5 Pour the remaining step 4 → cut and mix evenly.
7. Spread a layer of butter in the mold → dip another layer of flour.
8. Pour into step 6 → smooth the surface with a spatula → pause a few times on the desktop → shake out the large bubbles inside.
9. Put it into the middle layer of the oven preheated to 165°C → 25 minutes → take out the inverted button and add it to the cooling plus → demoulding and cooling.
