How to make six-inch yogurt chiffon cake

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  1.Prepare and weigh ingredients

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  2. Separate the eggs and put them in two water-free and oil-free basins

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  3.Egg yolk Add fifteen grams of white sugar and mix well with a manual egg beater

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  4. Pour in the yogurt and mix well

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  5.Pour in corn oil

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  6.Stir evenly and sift in the cake flour

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  7. Stir into a paste

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  8.At this time, you can preheat the oven, and then prepare to beat the egg whites.Add a few drops of lemon juice into the egg whites, and use an electric egg beater to make a fish foam shape

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  9.Add 30g of white sugar in three batches and beat with a whisk until there are lines that will not disappear easily

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  10. Put a little of the beaten egg white into the batter, stir it up and down, do not mix it smoothly Keep stirring to prevent the batter from getting too strong

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  11. Mix it up and down and then add some protein Frost

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  12. Mix well and then pour in all the remaining meringue and mix well.Into a paste

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  13.Pour the mixed batter into the six-inch cake mold , shake out the bubbles

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  14.Put it in the bottom layer of the oven and heat it up and down at 150 degrees.Set the timer for forty minutes, and turn the mold upside down on the wire rack as soon as possible after taking it out of the oven

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  15.You can remove the mold after two and a half hours