Yogurt chiffon cake

Overview

I made several chiffon cakes and tried various flavors. The addition of yogurt to the cake has less fat and makes it more refreshing in the mouth. It's as soft and delicate as cotton. I can't wait to take a bite after smelling the fragrance~

Tags

• baking
• children
• birthday
• baking powder
• cake mix
• corn oil
• egg
• white sugar
• yogurt

Ingredients

Steps

1. 1 Separate the egg white and egg yolk first.

   

2. 2 Add 20 grams of sugar to the egg yolks and mix with a whisk. The color of the egg yolk becomes lighter and thicker. Add the corn oil to the egg yolks in three batches and beat. Add yogurt and stir gently until evenly mixed.

   

3. 3 Sift in cake mix and baking powder.

   

4. 4 Use a rubber spatula to stir evenly without dry powder particles to form an egg yolk batter.

   

5. 5 Wash the egg yolks from the whisk. Use an electric mixer to beat until the egg froze. Add sugar in three batches. Add 1/3 of the caster sugar.

   

6. 6 Beat the egg whites until they form dry peaks; when you feel resistance from the whisk, lift up the straight corners.

   

7. 7 Pour one-third of the egg whites into the egg yolk bowl and stir evenly from the bottom up. Pour all the egg white batter and quickly mix into cake batter.

   

8. 8 Pour the cake batter into an eight-inch chimney cake mold and shake the mold a few times on the countertop to release large air bubbles.

   

9. 9 First preheat the oven with upper and lower heat in the middle layer, 140 degrees, for 50 minutes! My oven is on ACA’s automatic cake mode which is very convenient.