Dragon Fruit Yogurt Chiffon

Name: Dragon Fruit Yogurt Chiffon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 egg; 60G Yogurt; 60G Cake flour; 30G Corn oil; 50G Sugar; Some cranberry; 1 Dragon fruit

by Love in fish eyes

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This time I used a seven-inch angel mold, three small eggs, a little bit of cranberry, and two drops of sesame oil to adjust the color. The cake batter poured into the mold is only half high, but the finished product is almost full. , The color is still uniform without the hot air circulation mode, the key is not to crack or shrink, the organization is delicate and beautiful!
It just happens that there is dragon fruit at home, so it is good to just put a little bit and top with yogurt for decoration. "

Ingredients

3 Egg
60G Yogurt
60G Cake Flour
30G Corn Oil
50G Sugar
Some Cranberry
1 Dragon Fruit

Dragon Fruit Yogurt Chiffon

1. Equipped with the necessary ingredients

2. Separate egg yolk and egg white, and mix yolk and corn oil evenly

3. Add yogurt and stir well

4. Then pour the cake flour (this cake flour is very delicate and you don’t need to sift it)

5. Use a spatula to cut and mix into a fine and flowable batter

6. Dried cranberries soak in yogurt until soft

7. Add the egg white twice with sugar and beat until stiff foaming

8. Take half of the egg white foam and mix it with the egg yolk paste

9. Pour the mixed batter directly into the remaining egg whites

10. Cut and mix into a delicate cake batter

11. Divide small portions of the original batter with two drops of sesame oil and mix it into green

12. Pour the original cake batter into the bottom of the cake tin and sprinkle with dried cranberries

13. Pour the green cake batter on top, drop the mold a few times and smooth the surface

14. Preheat the oven 150 degrees in advance, put the baking tray down two layers, and put the cake mold on top to start baking

15. Bake for 45 minutes to complete (my original oven temperature is about 35 minutes higher, and this has to be covered with tin foil or it is not easy to stick to the top, this can be judged according to the above conditions)

16. Take out the undercut and demould after cooling

17. After the decoration is finished, cut it and see, it is very delicate

18. Good internal organization

Tips:
The egg whites need to be beaten in place. The cake flour I used does not need to be sifted. If not, mix it with ordinary flour and less cornstarch; this is an angel cake mold about seven inches.