How to make cocoa yogurt chiffon cake

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  1.Separate the egg white and egg yolk and beat the egg yolk

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  2.Add corn cooking oil, add yogurt, and beat cocoa powder evenly.Add baking powder to low-gluten flour and mix evenly.Sift in the egg yolk mixture and mix well to form an egg yolk paste.

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  3.Add sugar to the egg whites in three batches and beat until the egg beaters are lifted and have peaks.Corners upright

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  4.Take 1/3 of the meringue, add the egg yolk mixture and mix well.Do not stir clockwise, then pour back into the egg whites, and mix evenly in the same way

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  5. Pour into the baking pan and bake from high to bottom at 160 degrees for 20 minutes