How to make eight-inch yogurt chiffon cake

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  1. Separate the egg white and egg yolk into two containers, and put the egg yolk into a larger bowl Just add one-third of the sugar, oil, and yogurt to the egg yolks and stir evenly.Sieve the low-gluten flour twice and add it to the egg yolk liquid and stir evenly with a spatula (must be stirred up and down, not stirred)

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  2. Add four or five drops of white vinegar to the egg whites, add half of the remaining white sugar, and beat with a whisk at high speed until smooth, then add the remaining sugar, beat at low speed until stiff peaks form, with sharp corners, upright and not bent

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  3. Add one-third of the egg whites into the egg yolk batter, stir evenly, then pour the evenly mixed cake batter into the remaining egg whites, stir evenly again, and pour In the eight-inch cake mold,

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  4. Start preheating after the egg whites are beaten.In the oven, bake at 130 and 150 in the middle for an hour