Strawberry yogurt cake (novice work)

Overview

Today is Father Monkey’s solar birthday, and he asked me to make a cake. Of course, the little monkey next to him also wanted to eat it. I didn’t even get to eat the yogurt chiffon I made yesterday (it was reserved)! I used Manxiang Hua’s 6-inch chiffon recipe doubled into 8-inch, combined with elmonte’s oil-free version of yogurt cake to make it. Use yogurt instead of corn oil and milk, and the cake will look like cheesecake! The whole family said it was delicious!

Tags

• baking
• animal whipped cream
• corn starch
• egg
• hot water
• low gluten flour
• white vinegar
• yogurt
• fine sugar
• salt

Ingredients

Steps

1. 1 Prepare the ingredients (I forgot to beat the whipping cream)

   

2. 2 Separate the egg yolk and protein; put the egg white in a water-free and oil-free basin. Do not mix the egg yolk in it, or it will not be able to be whipped

   

3. 3 Add the egg yolks to the yogurt, sugar and salt and mix well

   

4. 4 Sift the flour and cornstarch into the egg yolk paste

   

5. 5 Stir the egg yolk paste until smooth and set aside. Do not make circles when stirring, and mix in a Z shape. After mixing, you can start to preheat the oven to 150 degrees for 10 minutes (my oven temperature is on the high side)

   

6. 6 Add a few drops of vinegar and start beating the egg whites

   

7. 7 Beat the egg whites until they are thick and foamy, add fine sugar all at once and continue to beat, gradually from slow to high speed. When whipping, the egg beater must be close to the bottom of the basin and whipped in a circle. This will make it easier to fully whip the meringue

   

8. 8 Just whip the egg whites until they form small peaks

   

9. 9 Take one-third of the meringue and egg yolk paste and mix evenly without stirring in circles

   

10. 10 Pour the remaining meringue into the egg yolk batter and mix evenly

    

11. 11 Pour the mixed cake batter into the mold and shake it vigorously a few times to eliminate any big air bubbles. I use an 8-inch removable bottom mold. The yogurt needs a water bath method, so I need to wrap the bottom of the mold with tin foil to prevent water from entering.

    

12. 12 Put a bowl of hot water into the baked eggs, put the cake batter into the preheated oven at 130 degrees and bake for 45 minutes. Remove from the oven, let cool and then unmold without inverting.

    

13. 13 Cut the cooled cake into two pieces, wash and cut the strawberries and cherries to be used in advance

    

14. 14 Beat the light cream with sugar and ice water, take a piece of cake, spread the cream first, then put the cut strawberries

    

15. 15 Place the other half of the cake, pipe cream and top with fruit decorations. The yogurt eggs will taste better if frozen in the refrigerator! Of course, it’s just as delicious without putting it in the refrigerator