8-inch banana yogurt chiffon cake Recipe

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  1.Get ready first Separate all ingredients, egg yolks and protein into two clean and oil-free basins

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  2. Sifting the flour twice will give better results

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  3.Add sugar and salt to the egg yolk Stir the corn oil until emulsified

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  4. Add a little vanilla essence to add fragrance and remove the fishy smell

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  5.Put in homemade yogurt and continue stirring.If not, use old yogurt instead.If the yogurt is relatively thin, please reduce the dosage as appropriate

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  6.Then sift the bananas until they are ripe The better kind of banana will taste more fragrant and sweet

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  7. Press Make banana puree and sift it

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  8.Stir evenly

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  9.Sift in the low powder.This is the third time it has been sifted and it will be very fine

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  10. Stir evenly and set aside

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  11. Add a little vinegar or lemon juice to the egg whites and add sugar in three batches

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  12. Beat until dry and foamy

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  13.Then add one-third of the egg whites to the egg yolk paste

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  14. Stir evenly and then pour back into the egg whites

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  15.Continue to stir evenly

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  16. Pour into 8-inch hurricane Cake mold

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  17. Shock the bubbles from a high place and send them to the preheated Oven at 140 degrees for 60 minutes

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  18. Immediately after it comes out of the oven, the hot air will come out and pour down to Room temperature

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  19. The demoulding was not bad because it was so fragrant that I couldn’t resist eating it.I still need to fight for one more birthday cake!