Dabai yogurt chiffon cake

Overview

I prefer yogurt-flavored cakes when I eat them at home. If I eat too much cream, I will get tired of it. Also, I can’t use up a large box at a time. Sometimes when I’m busy, I forget to use up the leftovers quickly and they spoil. There are no brands I like in small packages, so I often use thicker yogurt instead of cream. The sour taste just balances the sweetness of the cake, which also adds a lot of health benefits.

Tags

• baking
• children
• afternoon tea
• birthday
• big cherry
• blueberry
• egg
• fresh milk
• low gluten flour
• mango
• old yogurt
• unflavored salad oil
• white bean paste
• fine sugar

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Separate egg whites and yolks.

   

3. 3 Add 36 grams of granulated sugar to the egg whites in portions and beat.

   

4. 4 Beat the egg whites until long, upright peaks can be formed.

   

5. 5 Pour another 18 grams of granulated sugar into the egg yolks.

   

6. 6 Mix egg yolks and sugar evenly.

   

7. 7 Pour in milk and salad oil and mix well.

   

8. 8 Sift in the cake flour and stir until smooth and without lumps.

   

9. 9 First add the stirred egg yolk batter to part of the egg white batter and mix well, then add the other half of the egg white batter and mix well.

   

10. 10 Pour into a 6-inch round mold and knock out any big air bubbles.

    

11. 11 Bake in the preheated oven at 175 degrees for 35 minutes.

    

12. 12 After baking, turn upside down to cool and unmold.

    

13. 13 Peel part of the mango and cut into small pieces, cut part into thin slices and roll the rose.

    

14. 14 Cut the cake in the middle and apply a layer of yogurt.

    

15. 15 Add a layer of mango chunks.

    

16. 16 Cover with the cake base and top with yogurt.

    

17. 17 Use bean paste to make the big white, and a little blueberry to make the eyes.

    

18. 18 Arrange various fruits on top of the cake.

    

19. 19 Finally put in Dabai.