Yogurt Chiffon Cake

Name: Yogurt Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 40g Salad oil; 4 yolk; 4 Egg white; 70g Jujube Yogurt; 25g White sugar a; 60g White sugar (b); 6 drops Lemon juice

by Moe City Food

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Chiffon cake can be described as a compulsory course for every baking enthusiast. It has a light and loose texture, low-fat and low-calorie, and can be used as a base for many kinds of cakes. Both the formula and the method are quite simple, as long as you master the technical essentials, it is easy to do. This yogurt chiffon cake introduced to you today is based on the original chiffon and added yogurt to make it more flavorful. What I use is red date yogurt, you can choose different flavors of yogurt according to your own preferences. "

Ingredients

Yogurt Chiffon Cake

1. Mix yogurt, salad oil and white sugar (25g) and stir well.

2. Add the sifted low-gluten flour and mix well with a manual whisk.

3. Then add the egg yolk and stir to form an egg yolk paste.

4. Combine egg whites, white sugar (60g), and lemon juice and beat them to a dry foaming state. (Because the amount is not much, so add sugar at a time)

5. Take 1/3 of the meringue and add it to the egg yolk paste and mix well.

6. Pour the batter into the remaining meringue and stir evenly.

7. Pour the batter into an 8-inch mold and shake it a few times to shake out the internal air bubbles. Put it into the preheated oven, heat up to 150 degrees, and lower the heat to 120 degrees and bake for 40 minutes.

8. After being out of the oven, it can be demoulded and cut into pieces for consumption after being cooled down.

Tips:
1. Cut the amount of materials for 6 inches by half.

2. When turning the batter, turn it from bottom to top without making a circle.

3. After being out of the oven, let it cool for a while, gently drop the cake mold a few times, and buckle it upside down on the baking net to release the mold.

4. The baking temperature in this article is for reference only, and is actually adjusted according to the temperature difference of your own oven.