Mung bean yogurt chiffon cake

Overview

Mung bean soup can relieve heat and quench thirst. You can drink the soup directly, but what should you do with the remaining mung beans? You can just use it when making cakes.

Tags

• baking
• children
• cake
• afternoon tea
• cooked mung beans
• corn oil
• corn starch
• egg
• flour
• sugar
• white vinegar
• yogurt

Ingredients

Steps

1. 1 Mix flour and cornstarch and sift

   

2. 2 Beat three egg yolks in a clean basin and stir well

   

3. 3 Pour in the yogurt and mix well

   

4. 4 Pour in the corn oil and mix well

   

5. 5 Sift in the low-gluten flour and mix gently to make an egg yolk paste

   

6. 6 Add a little white vinegar to the egg whites, add the sugar in three batches and beat with an electric egg beater until there is a straight triangle when you lift the egg beater

   

7. 7 Add 1/3 of the meringue to the egg yolk batter and mix well

   

8. 8 Then pour it back into the remaining meringue

   

9. 9 Still cutting it up and down and mixing it evenly to make a fine cake batter

   

10. 10 Sprinkle cooked mung beans and stir evenly

    

11. 11 Pour into an 8-inch cake mold (the mung beans have basically sunk to the bottom), preheat the oven in advance, and bake at 160 degrees for 40 minutes

    

12. 12 After baking, take it out and place it upside down on the grill grid

    

13. 13 Remove from mold after cooling