Caramel yogurt chiffon

Overview

I wanted to try different flavors of chiffon, so I chose this recipe from Banyu. This chiffon has a better flavor than the ordinary one because of the addition of creamy caramel sauce. The yogurt in the original recipe is thinner. I used old yogurt. The batter may be a little dry and the finished product has a lot of bubbles. Fortunately, the taste is quite good. Before eating, I also poured yogurt and caramel sauce on it. Isn’t it right that I instantly looked taller? Finally, I added some flaxseed powder on top, which gave it a richer texture. (I made it with 2 eggs, using 2/5 of the amount in the recipe, and filled three 4-inch savarin molds)

Tags

• baking
• children
• cake
• afternoon tea
• cake flour
• corn oil
• creamy caramel sauce
• egg
• yogurt
• fine sugar

Ingredients

Steps

1. 1 Add egg yolks to yogurt and caramel sauce and beat well.

   

2. 2 Add 18 grams of fine sugar and beat well, add corn oil and beat well.

   

3. 3 Sift in the flour and mix until there are no lumps.

   

4. 4 Beat the egg whites into rough foam first, then add 45 grams of fine sugar in three batches and beat until dry.

   

5. 5 Add one-third of the meringue to the egg yolk paste and mix evenly, then pour it back into the meringue and mix evenly.

   

6. 6 Pour into the mold, shake gently to remove large bubbles, and bake in the middle rack at 165 degrees for about 30 minutes. Remove from the oven and invert until cool or overnight to remove from the mold.