Yogurt chiffon
Overview
It’s been a long time since I’ve made a cake. Everyone is making chiffon lately, and I’ve got itchy hands to join in the fun. Today I made a six-inch yogurt chiffon.
Tags
Ingredients
Steps
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Stir together yogurt, corn oil and a pinch of salt.
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Add egg yolks and stir until emulsified.
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Sift in low-gluten flour and stir evenly into egg yolk paste.
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Add the sugar in three additions and beat the egg whites until small upright peaks appear when you lift the whisk.
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Take a small portion of the meringue and put it into the egg yolk batter, and stir quickly evenly.
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Pour the evenly mixed egg yolk batter back into the egg white bowl.
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Then mix evenly into a fine cake batter.
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Pour it into the mold, shake it a few times and put it in the oven. Place the middle and lower layers at 140 degrees and bake for 50 minutes on top and bottom heat.
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After the cake comes out of the oven, drop it and flip it upside down immediately.
