8-inch free-range eggs How to make Yogurt Chiffon Cake

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  1.The ingredients are weighed too well

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  2. Separate the egg yolks into 2 without oil.In a basin of water

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  3.Protein



4.Add two drops of vinegar to the egg whites to make small bubbles

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  5.Add one-third of the sugar and beat until like this

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  6.Add one-third of the sugar and beat until like this

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  7.Pour in the last sugar and beat until there are small sharp corners when you lift the egg beater and will not disappear.Store in the refrigerator



8.Pour sugar into the egg yolk

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  9.Use low speed to beat evenly

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  10. Add oil in three batches, beating evenly after each addition and then beating again

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  11.Pour the yogurt in and mix

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  12. Sift together the low-gluten flour and cornstarch, add and stir evenly.

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  13. Add one-third of the egg whites to the batter and mix well.

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  14.Pour the batter into the egg whites and mix well

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  15.Pour it into an 8-inch hurricane mold and shake it a few times with the inside.Preheat the oven to 150 degrees for five minutes before putting it in and baking.It will be ready in about 50 minutes

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  16.This is what it looks like after baking for 25 minutes

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  17. When cooked, no need to invert, just let it cool before using a knife Scrape it around and remove from the mold

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  18.After demoulding