How to make yogurt chiffon cake (low sugar)

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  1. Separate the egg white and egg yolk, add yogurt and oil to the egg yolk, and put the egg white in a water-free and oil-free basin for later use.

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  2. Stir the egg yolk paste evenly.

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  3.Sift in low-gluten flour.

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  4.Use a spatula to stir evenly until there is no dry powder.Do not over-stir.The yogurt I used is very thick.If the yogurt is thin, reduce the amount by 10 grams.

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  5.Add a few drops of lemon juice to the egg white and add it when it reaches big bubbles Continue to beat one-third of the sugar.

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  6. Add one-third of the sugar when it reaches fine bubbles.

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  7. Add the remaining sugar when it becomes textured.

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  8. Beat until there is an upright sharp corner when you lift the egg beater.

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  9.Put one-third of the egg white into the egg yolk paste and mix evenly.Do not draw circles to avoid defoaming.Preheat the oven to 140 degrees in advance.

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  10. Pour the remaining egg whites into the egg yolk paste and stir Evenly.

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  11.Pour into the cake mold, mine is an eight-inch removable bottom mold.Shake a few times to release big bubbles.

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  12.Put it into the preheated oven, with the upper and lower tubes at 140 degrees, 45 minute.(Finely adjust according to your own oven temperature)

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  13. Immediately after baking, take out the mold and vibrate After a few times, turn upside down and let cool before unmoulding.

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  14. Cut into pieces and enjoy.Very fine and soft.