How to make six-inch yogurt chiffon cake

Winter is coming, and the six-inch yogurt chiffon cake is very suitable for this season. It is extremely nutritious and healthy. Fresh ingredients must be prepared. The production process is very simple and easy to operate, but the amount of ingredients must be controlled, not too much or too little. Add water from the mouth, because the soup is the most tempting.

1. Prepare and weigh the ingredients

2. Separate the eggs and put them in two bowls without water or oil.

3. Add 15 grams of sugar to the egg yolk and stir with a manual egg beater.

4. Pour in yogurt and mix well

5. Pour corn oil

6. Stir well and sift in low flour

7. Stir into a paste

8. Preheat the oven and prepare to beat the egg whites. Add a few drops of lemon juice to the egg whites and beat them with an electric whisk until they are in the shape of fish bubbles.

9. Add 30g of sugar in three times and beat with a whisk until the texture is not easy to disappear.

10. Add a little of the whipped egg whites into the batter and stir it up and down. Do not stir it vertically to avoid the batter becoming stiff.

11. Mix well and add some meringue

12. After mixing well, pour the remaining meringue into the mixture and mix until it becomes a paste.

13. Pour the mixed batter into a six-inch cake mold and shake out the bubbles.

14. Put the mold in the bottom layer of the oven, set the temperature to 150 degrees, and set the timer for 40 minutes. After it comes out of the oven, turn the mold upside down on the rack as soon as possible.

15. After two and a half hours, you can demould

Eating out frequently not only puts a burden on the stomach and intestines, but can also cause other diseases. The six-inch yogurt chiffon cake is simple to make and can help regulate the body.