Yogurt Honey Bean Chiffon

Overview

I have always seen many TXs using chimney molds to make chiffon cakes. At first I didn’t have the urge to include it, but under the constant visual impact, ok! I also surrendered. Chiffon cake is a relatively classic style. Just slightly changing the ingredients can give the cake a completely new look. The texture is much softer than sponge cake~

Tags

• pastries
• baking
• snacks
• cake flour
• egg
• soft white sugar
• yogurt
• honey beans
• vegetable oil

Ingredients

Steps

1. 1 Separate the yolks and whites of 5 eggs, beat the yolks evenly, add salad oil, stir evenly

   

2. 2 Add yogurt and mix well

   

3. 3 Add the flour sifted twice

   

4. 4 Mix well

   

5. 5 Add 40 grams of sugar to the egg whites in portions and beat until dry peaks form

   

6. 6 Take one third of the egg white and mix it with the egg yolk paste

   

7. 7 Mix the evenly stirred batter with the remaining egg whites, add the honey beans and mix evenly

   

8. 8 Pour into the mold, bake at 150 degrees for 30 minutes, then turn to 170 degrees and bake for 30 minutes. After baking, invert and let cool, then remove from the mold