Yogurt chiffon cake

Overview

With this new hollow mold, we have this yogurt chiffon cake.

Prepare materials.
Pour the yogurt and corn oil into a bowl and stir with a hand whisk until completely combined.
Add 15 grams of fine sugar and egg yolks and mix well.
Sift in the flour in two batches.
Use a hand mixer to mix evenly every time until there are no lumps.
Add lemon juice to the egg whites, add sugar in three batches and beat until light and fluffy.
Add one-third of the meringue to the egg yolk batter and mix well.
Pour back the remaining two-thirds of the meringue and mix evenly.
Mix well.
Pour the cake batter into the mold and shake it from top to bottom a few times to remove any big bubbles.
Preheat the oven at 150 degrees, with upper and lower heat at 150 degrees, and bake the middle and lower layers for 35 minutes.
After baking, turn the mold upside down and insert it on the wine bottle.