Oil-free yogurt chiffon

Weigh the ingredients and set aside

Separate the egg white and yolk

Mix the egg yolk and yogurt evenly. The yogurt I chose is the one shown in the picture. It is very rich and does not need to be filtered. If you make your own yogurt or buy thin yogurt, you must filter out the whey

Sift in the flour and starch, mix evenly, and use gentle movements to prevent the flour from forming gluten

The batter after mixing evenly should be fine, smooth and grain-free. Preheat the oven for 10 minutes and set the heat to 150 degrees

Add lemon juice to the egg whites and beat until fish eyes are foamy. Add 1/3 of the fine sugar

Beat until white and then add 1/3 caster sugar

Whisk until obvious lines appear. Add the remaining fine sugar. The beaten meringue will have an undercut when you lift it

Add 1/3 of the meringue into the egg yolk batter, and stir evenly in a Z-shape

Pour the evenly mixed batter into the remaining meringue, mix well, pour into the removable bottom mold, shake it twice, wrap it with tin foil and put it in the lower shelf of the oven. Add water to the baking pan and bake at 150 degrees for 60 minutes

After taking it out of the oven, drop it from 15cm, turn it upside down and let it cool. Use a serrated knife to cut out the cake. It will taste better if it is refrigerated

More delicate and smooth than chiffon cake, the light cheese texture that melts in your mouth will leave you wanting more

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