Yogurt cheese phyllo cake

Overview

Want to eat cheesecake but worry about the high calories? Then try this cheese-flavored chiffon cake, which is low in calories and will definitely trick your taste buds~

Tags

• pastries
• baking
• afternoon tea
• cocoa powder
• corn oil
• egg
• homemade yogurt
• low gluten flour
• fine sugar

Ingredients

Steps

1. 1 Separate the egg whites and yolks into a clean bowl. Mix yogurt + corn oil evenly.

   

2. 2 Sift in the low-gluten flour and mix with a manual egg beater until no dry flour can be seen,

   

3. 3 Then add egg yolk

   

4. 4 Stir until evenly mixed and set aside

   

5. 5 Beat the egg whites, pour the fine sugar into the egg whites in three batches and beat until wet peaks (with curves).

   

6. 6 Pour one-third of the egg whites into the egg yolk batter and mix evenly, then pour it back into the egg white bowl and mix well

   

7. 7 Add appropriate amount of hot water to cocoa powder and mix well. Take out 1 spoonful of cake batter and mix with cocoa liquid

   

8. 8 Pour the rest into the mold and smooth it out with a spatula.

   

9. 9 Pour the cocoa chiffon paste into a piping bag and squeeze out a long strip

   

10. 10 Then use chopsticks to draw a thousand leaf pattern back and forth. Bake using the water bath method (put a basin of water in the baking pan and bake the mold on the baking grid), preheat the oven to 160 degrees. Bake for 35 minutes.

    

11. 11 The cake is very soft and does not need to be inverted after it is baked. It will automatically unmold after cooling. It tastes better after being chilled in the refrigerator.