Light Tricolor Chiffon
1.
Egg yolks, sugar, oil and milk 1 Stir evenly, sieve into the low powder and divide into three parts
2.
Add red yeast rice powder for the first part, melt the cocoa powder with milk 2 for the second part, stir evenly for the third part, add milk 3 for matcha powder and stir evenly for later use
3.
Beat the egg whites with tartar powder until it is stiffly foamed. Divide into three parts and add them to the three parts of egg yolk paste in step 2 and stir evenly.
4.
Three parts of the egg batter, which is mixed evenly, are poured into the mold in random order, and then use a spoon to turn the cake from the bottom up several times, and the jagged pattern appears.
5.
Bake in the middle of the oven at 180 degrees for 30 to 40 minutes. Insert a toothpick and there will be no wet batter.
6.
After cooling and unmolding, pour the yogurt on the cake, then sprinkle the chocolate froth, dried cranberries and almond flakes. I can use the red date yogurt.
