Raisin Yogurt Chiffon

Name: Raisin Yogurt Chiffon
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 50g Low powder; 50g Caster sugar; 35g Corn oil; 50g Plain yogurt; 30g Raisins chopped

by Gu Zi's mother

4.7 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

2

Chiffon cakes are constantly being baked, including original, strawberry,

Banana, Mango, Matcha, Cocoa, Coconut,

Orange flavored and so on,

But today’s raisin yogurt Chiffon is the best,

Because the yogurt is rich in flavor and the raisins are slightly sweet and sour,

I like it very much, and the taste is very soft and delicate,

So there are reasons to share it with everyone. "

Ingredients

Raisin Yogurt Chiffon

1. Separate egg yolk and protein. Add 15 grams of caster sugar to the egg yolk and beat evenly.

2. Add corn oil three times and mix well.

3. Add chopped raisins and make a copy evenly.

4. When the egg whites are foaming, add the caster sugar three times.

5. Beat the egg whites until hard foaming, and when the whisk is lifted, the egg whites will pull out the upright sharp corners.

6. Take one-third of the meringue and add it to the egg yolk paste.

7. Pour the evenly mixed 8 into the meringue, and stir evenly in a top-down mode.

8. Pour the evenly mixed 8 into the meringue, and stir evenly in a top-down mode.

9. The mixed cake batter is thick, smooth and light yellow.

10. Pour the reproduced cake batter into the cake mold, and it will be 9 minutes full. Gently shake the baking pan on the tabletop a few times to knock out the large holes inside.