How to make yogurt chiffon cake

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  1.Prepare the ingredients and electronic scale and egg bowl

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  2. Separate the egg whites and yolks into two containers.The egg white containers should be water-free and oil-free

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  3.Add the weighed yogurt to the weighed oil and stir evenly

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  4.Add the egg yolks separately, stir well after each addition, and then add the next one

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  5.Add 10 grams of fine sugar and one gram of salt to the egg yolk paste and stir evenly

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  6.Sift in the low flour and mix well with a hand mixer in a z-shape stir

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  7.Preheat the oven to 140 degrees and start beating the egg whites.Add the fine sugar in three batches.The first time you see the egg whites foaming up, add 10 grams and continue to beat.

• 8. When you see that the egg whites have become fine and foamy, add 10 grams of sugar for the second time and continue to beat
• 9. For the third time, pick up the egg beater and see that the egg whites have hooks.Add the remaining fine sugar and continue to beat
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  10. Beat it until the egg whites are inverted and do not fall down

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  11. Scoop one-third of the egg whites into the egg yolk paste and stir evenly (stir and stir)

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  12.Pour the evenly mixed egg batter into the egg white basin and mix evenly

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  13.Pour into the mold and shake twice to knock out the bubbles

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  14.Put it into the middle rack of the oven and bake it for 50 minutes at 140 degrees Celsius.Since the temperature will be different in different ovens, you can adjust the oven temperature according to your own oven

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  15.The beautiful cake is ready! It would be nice to cut it open