Raisin Yogurt Chiffon

Raisin Yogurt Chiffon

1. Prepare the ingredients in advance, soak the raisins with rum, squeeze the water, and chop into fine pieces for later use

2. Separate egg whites, egg whites and egg yolks into different egg-beating bowls

3. Add 20 grams of fine sugar to the egg yolk, beat with a manual whisk until it is completely integrated, then add the oil and yogurt, and stir well until the oil and water are mixed.

4. Put the baking powder and low-gluten flour into the flour sieve, and sift into the egg yolk liquid

5. Mix the powder and egg yolk until there are no particles, and it is best to use a whisk to mix back and forth horizontally when mixing, so that it is not easy to cause the flour to produce particles

6. Put a few drops of lemon juice or 3G cream of tartar in the egg white bowl. If you don’t have these two, you can skip this step.

7. Beat a few times with an electric whisk, and it is a relatively large fish-eye bubble. Add 1/3 of the remaining white sugar and continue to beat until a smaller bubble. Then add 1/3 of the white sugar until it is thick. For frosting, add the remaining white sugar and continue to beat until 9 is distributed. Lift up the egg beater. The meringue has a sharp sharp angle.

8. Dig a tablespoon of the meringue into the egg yolk paste and stir evenly, then pour the whole meringue into the remaining egg yolk paste and mix evenly

9. Sprinkle a little bit of raisins on the bottom of the cake tin, pour the others into the cake batter and mix for a while.

10. Pour the cake batter into the mold and shake it a few times to produce large bubbles.

11. Put it in the preheated oven and bake at 175°C for 36 minutes

12. After baking, take it out and let it dry

13. Invert the mold on the wine bottle, find a suitable bottle according to your own mold to invert

14. It can be demoulded with the help of a stripper knife, and cut when eating

Tips:

1. This tutorial is suitable for 5-6 inch chimney molds. If the molds are different, increase or decrease the time appropriately according to the thickness and area of the cake batter;
2. Be sure not to beat the egg white too hard, just distribute 9;
3. When inverted, you need to find a suitable bottle according to the size of your own mold, and once it is stable, it will fall off easily;
4. Ensure that the raisins at the bottom of the mold should not be sprinkled too much if it is more beautiful after demolding;
5. When the chimney mold is made of chiffon, the surface will crack, which is a normal phenomenon;
6. If the bottom is recessed, it may be that the egg whites are not enough or the temperature is too high.