How to make yogurt chiffon cake

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  1. Prepare 2 bowls without oil, water and white sugar.

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  2.The electric egg beater must be wiped clean.

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  3.The egg yolk and egg white are separated and the egg white is ready to be whipped.

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  4.Add the sugar in 3 portions and start beating at a constant speed.

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  5.Wait until the tip does not fall off when you lift it.

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  6. Place the beaten egg whites in the refrigerator.Leave one end of the egg beater and start stirring the egg yolk (add corn oil and yogurt to the egg yolk)

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  7.Mix the egg white and egg yolk batter evenly, pour into an 8-inch cake mold, shake twice, and place in the preheated oven.Bake at 140°C for 35 minutes.

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  8.The effect has come out.

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  9. Insert a chopstick and if it does not stick when you pull it out, it means it is baked.

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  10. Turn upside down and let it cool, but the children were eager to eat and took it off before it cooled down.Die.

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  11.Tear off the oil paper, it’s not bad.

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  12. The top is still a little shrunk, it’s too urgent.But the taste is very good.Let’s give him a naked cake for my son’s birthday today.