How to make yogurt petal chiffon cake

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  1.Separate the egg yolk and egg white and put them into water-free and oil-free containers

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  2. Beat the egg yolks, then add 100ml yogurt and mix well

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  3.Add sifted cake flour, mix well and set aside

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  4.Beat the egg whites with sugar

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  5. Add the egg whites into the batter in 3 times Be sure to stir it up and down, never in circles to avoid defoaming.

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  6. Mix the batter evenly and pour it into an 8-inch heart-shaped mold

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  7.After leveling, place it in the preheated oven, heat up and down, 150 degrees, 45 Ready in minutes.

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  8. After coming out of the oven, immediately shake the cake down twice, that is, turn it upside down.Let cool on the baking sheet, then unmold.

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  9.Take off the mold

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  10. Directly put the whipped cream in a piping bag, cut a small opening, and squeeze the cream directly on the surface of the cake.Can.

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  11. Dip the petals in one by one from the outside to the inside.(Note: I rinsed these petals with clean water first and then soaked them in salt water for a while before attaching them to the cake)

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  12.After it’s done, put a few mango pieces in the middle for decoration

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  13.Done!