How to make 8-inch lemon yogurt chiffon cake

• 

  1.Wash the lemon, squeeze out all the juice and set aside.Cut the lemon peel into fine pieces.Only the yellow part is left.The white part tastes bitter and cannot be used



2.Put the eggs into a clean, water-free and oil-free basin, and separate the egg whites and yolks

• 

  3. Beat the egg yolks evenly and add two-thirds of the lemon juice and mix well

• 

  4.Add 30 grams of sugar and mix well until the sugar is completely dissolved



5.Add yogurt and stir evenly

• 

  6.Add clear oil and beat evenly.Make sure the clear oil is completely emulsified, otherwise the cake will collapse easily

• 

  7.Add the chopped lemon and mix well

• 8. Sift the flour and baking powder on both sides and add to the egg yolk, stir evenly without any particles.Be sure to be gentle during the mixing process
• 

  9.Add tartar powder to the egg whites and remaining lemon juice, cream of tartar can stabilize the foaming of egg whites, and lemon juice can remove the fishy smell of eggs

• 

  10.Add 10 grams of sugar when the egg beats into high foam

• 

  11.Add 10 grams of sugar when making a fine foam

• 

  12.Add 10 grams of sugar when making shallow texture

• 

  13.Made Make hard foam, just lift the whisk to form small peaks

• 

  14.Wrap the mold with tin foil to prevent water leakage, and preheat the oven to 150 degrees

• 

  15.Add the whipped meringue into the egg yolk paste in three batches and mix evenly

• 

  16.Finished cake batter

• 

  17. Add hot water to the baking pan, Pour the cake batter into the mold, knock out the bubbles, place it on the baking sheet and put it on the lower shelf of the oven, 135 degrees for 90 minutes

• 

  18.After baking, shake out the heat and turn it upside down to cool.You can cut it into pieces and decorate it