How to make 6-inch Matcha yogurt chiffon cake

As the saying goes, food is the most important thing for people. If the diet is unhealthy, the human body will easily have problems. We must ensure a healthy diet and a balanced nutrition. The preparation of 6-inch matcha yogurt chiffon cake is very simple, and the ingredients are also common in our lives. It is cheap and is a frequent guest on many family tables.

1. Separate the egg white and yolk into a bowl without oil or water.

2. Mix the low flour and matcha powder and sift them for later use

3. Add sugar B to the egg yolk and beat evenly to dissolve the sugar

4. Add yogurt and mix well

5. Add oil and beat evenly to make the oil fully emulsified

6. Add the sieved low-scoring mixture

7. Cut, stir and mix into a uniform paste. Lift the spatula and the batter should flow down in a ribbon-like shape.

8. Add tartar powder and lemon juice to the egg whites

9. Add sugar three times and beat

10. Beat until dry foam forms. Lift the whisk until there is a small point on the whisk head.

11. Take one-third of the meringue and add it to the egg yolk paste and mix well.

12. Pour the mixed cake batter back into the remaining meringue

13. Stir well.

14. Pour into the mold and shake it twice to remove large bubbles.

15. Put it into the preheated oven at 120 degrees for 60 minutes, take it out, shake out the heat, and quickly turn it upside down.

16. De-mould after natural cooling

17. Finished product image

It’s nice to go to a restaurant occasionally to change your taste, but it’s best not to go there too often. The 6-inch Matcha yogurt chiffon cake is easy to make, so it doesn’t matter if you’re not a good cook.