How to make yogurt chiffon cake

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  1.Preparation Ingredients:
  Separate the egg yolk and egg liquid first, sift the low-gluten flour, cornstarch, and baking powder and set aside
  Put the yogurt, oil, and egg yolk together and stir evenly, then add the sifted low-gluten flour Flour, baking powder, baking powder, mix evenly until there are no particles

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  2.Put the egg whites with an electric Beat the eggs with a whisk until foamy

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  3. Add the fine sugar to the egg whites in 3 portions.Beat the egg liquid until it becomes foamy, and after lifting the electric egg beater, there will be foam hanging on the mixing rod without falling off!

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  4.Open the oven to preheat (180 degrees)
  Scoop out a quarter first Pour the beaten egg mixture into the egg mixture, use the bottom of a rubber spatula to cut up and down, do not make circles to prevent the bubbles in the egg paste from disappearing, then pour the egg paste into the remaining egg mixture.After cutting and mixing
  Pour it into an 8-inch mold, lift the mold and knock it hard twice to knock out the big bubbles

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  5.Use the upper and lower ovens at 180 degrees and bake for about 15 minutes until the cake swells and the surface is colored

• 6. Adjust the oven temperature to 150 degrees and bake for about 25 minutes until the surface of the cake cracks.Insert the demoulding rod into the cracked area and lift it up.There will be no traces on the cake.The residue indicates that the cake has been baked
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  7.Turn off the oven and take out the mold.Drop it from a height of 10cm, shake out the heat, then cool and remove from the mold

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  8. Cut and plate, done!