Yogurt chiffon cake

Place refrigerated eggs, egg yolks, and egg whites in oil-free and water-free containers respectively.

Beat the egg whites with a whisk on medium speed (level 3).

Add a few drops of white vinegar to the egg whites.

Beat at level 3 until coarse foam, add 100 grams of white sugar at one time (the white sugar I used was beaten with a food processor, but it was not very fine)

Continue to beat at level 3 until stiff peaks form (lift the whisk head, the egg liquid will stand upright with short and small sharp corners)

Beat the egg yolks, white sugar, yogurt, and salad oil evenly with a whisk that has just beaten egg whites, set to speed 1 (fast).

Sprinkle in the flour and beat with a whisk until the flour disappears.

This is a stirred egg yolk paste.

Stir evenly in three batches. First, take 1/3 of the egg white bubbles and put them into the egg yolk paste container and mix them evenly. Then take 1/3 of the egg white bubbles and put them into the egg yolk paste container and mix them evenly. Finally, put all the mixture into the egg yolk paste container and mix them evenly.

Pour the mixed cake batter into the mold.

Hold the mold with both hands and gently knock it down from top to bottom several times to remove any large bubbles.

Put it into the preheated oven at 140 degrees for 40 minutes, and the cake will have risen out of the mold. Turn to 150 degrees for 40 minutes. Cover the cake with a small piece of tin foil and continue baking for 10 minutes. Turn 170 degrees for 2 minutes to color.

Take out the mold and gently knock out the bubbles. Immediately invert until completely cool and use a rubber knife to cut around the mold.

Freshly unmoulded cake (front).

Freshly unmoulded cake (reverse side).

Finished product picture.

Finished product picture.

Finished product picture.

Overview

Tags

Ingredients

Steps