How to make cornmeal yogurt chiffon cake

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  1.Prepare ingredients, weigh powder, and prepare other ingredients

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  2. Sieve cornmeal Reserve (cornmeal is not cornstarch)

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  3.Separate the eggs and put them into clean basins

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  4. Beat the egg yolks and add the yogurt and beat well

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  5.Add cooking oil and continue to beat well

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  6.Then sift low-gluten flour and cornmeal (sieve the cornmeal twice to make it more delicate)

• 7. Stir well and keep aside for later use
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  8.Add a few drops of lemon juice to the egg whites and beat with an electric egg beater at high speed until large bubbles form.Add sugar one at a time and continue beating

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  9. Beat the hair until it is almost dry.The egg whites are turned upside down and do not drip.When you pull up the egg whites, they will have sharp corners

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  10.Put 1/3 of the egg white into the egg yolk paste and mix evenly

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  11.Pour back the remaining egg whites and continue to stir evenly

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  12.Pour into a six-inch mold with a loose bottom and vibrate 80% full to release air bubbles

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  13.Put it into a preheated 160 degree oven, bake the upper and lower heat at 160 degrees for 10 minutes, turn to 140 degrees and continue baking until cooked, about 40 to 50 minutes and bake in a water-proof baking pan Put a little water and wrap a layer of tin foil at the bottom of the live bottom mold)

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  14.Oven vibration Brush a few times, then invert and let cool

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  15.Remove the mold after cooling

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  16.Then cut into pieces and enjoy

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  17.The whole shape is beautiful