Yogurt chiffon cake

Prepare the ingredients, separate the eggs, and add 5 drops of lemon juice to the egg whites.

Add the salad oil to the yogurt and mix with a hand mixer.

Add the evenly mixed salad oil, yogurt and 15g of fine sugar to the egg yolks and mix well.

First, sift in 2/3 of the low-gluten flour and mix evenly with a hand mixer until there are no grains.

Then sift in the remaining 1/3 of the low-gluten flour and mix evenly until it becomes a paste without particles.

Add fine sugar in 3 batches and beat the egg whites until 9 peaks (neutral foaming).

Add 1/3 of the egg whites to the egg yolk batter and mix evenly with a rubber spatula.

Pour the mixed batter into the remaining 2/3 of the meringue, and mix by cutting and folding until the egg whites and batter are completely combined.

Pour the cake batter into the mold. Gently drop it from top to bottom 3 times to remove air bubbles.

Place the mold into the preheated oven and bake at 130 degrees for 65 minutes (cover with tin foil when it starts to color).

Take out the baked cake, knock it down twice and place it upside down in a beer bottle. Let it cool before demolding.

The cake after being removed from the mold with a demoulding knife.

Cut it with a serrated knife and eat!

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