How to make 8-inch free-range egg yogurt chiffon cake

It is very simple to make an 8-inch free-range egg yogurt chiffon cake. The main ingredients are ginger, fruit and pepper. It is especially suitable for office workers and is easy to make. Many girls don’t like to cook, so making this dish can save many steps. It is also very healthy and nutritious. Eating it often in daily life can make us healthier and stronger.

1. The material is too good

2. Separate the egg whites and yolks and put them in 2 oil-free and water-free basins

3. Protein

4. Add two drops of vinegar to the egg whites and make small bubbles

5. Add one third of sugar and beat until

6. Add one-third of sugar and beat until it becomes

7. Pour the last bit of sugar in and beat until the whisk has a small sharp corner that does not disappear. Refrigerate.

8. Pour sugar into the egg yolk

9. Beat evenly at low speed

10. Add oil three times, beat evenly each time and then add more and beat again.

11. Pour the yogurt in and mix

12. Mix the low-gluten flour and corn starch, sift them and add them to mix well.

13. Add one third of the egg whites to the batter and mix well.

14. Pour the batter into the egg whites and mix well.

15. Pour into an 8-inch chiffon mold and shake it a few times. Preheat the oven to 150 degrees for five minutes, then bake. It will be ready in about 50 minutes

16. This is what it looks like after baking for 25 minutes

17. When it is cooked, do not turn it upside down. Let it cool down and scrape it with a knife to remove it from the mold.

18. After demoulding

The 8-inch free-range egg yogurt chiffon cake is a simple and easy-to-learn dish. It is a dish suitable for office workers to make at home. It is convenient and fast, and you can also enjoy the taste of home.