Recipe for lemon yogurt chiffon cake (8 inches)

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  1. Prepare materials.

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  2. Squeeze the juice from the lemon and peel it.

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  3. Chop the lemon peel and marinate it with 15 grams of sugar 20 minute.

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  4. Separation of egg yolk and egg white.Pour a few drops of lemon juice into the egg whites.

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  5. Add oil, lemon juice, lemon peel, and yogurt to the egg yolk , vanilla extract (optional), stir evenly, then add sifted cornstarch and low-gluten flour and stir evenly.

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  6.Use an electric egg beater to beat the egg whites into fish bubbles, and add Add the fine sugar for the first time.Add the fine sugar in three batches and beat into small pointed hooks.The meringue is ready.

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  7. Add 1/2 of the meringue to the egg yolk paste.Mix well using the stirring technique, pour the well-mixed egg yolk paste into the meringue and mix evenly.At this time, the oven is preheated to 130 degrees.

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  8. The mold is easy to release when it is laid with oil paper, which I used here.It's a solid mold.Friends who do not have a solid mold can wrap the sides and bottom of the removable bottom mold with tin foil to prevent water from entering.

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  9.Pour the mixed lemon yogurt paste into the mold , shake it a few times on the table to make the small bubbles in the batter disappear, so that the baked cake will be more delicate.

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  10. Prepare a baking pan and fill it with warm water.Water bath method.

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  11.Put the cake mold into the baking pan.Bake in the oven at 130 degrees for 60 minutes.It takes 60 minutes to cook.

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  12. is released.The fragrant lemon smell fills the room.

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  13.Remove the mold.

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  14. Cut into pieces and serve on a plate.It tastes better in the refrigerator.

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  15.Bake another one.

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  16.Another closer one.