How to make yogurt chiffon cream cup cake

I always envy other people’s tables full of delicious food. So, here I will show you how to make yogurt chiffon cream cup cake.

1. Beat the egg yolk with 10g sugar

2. Add salad oil and yogurt and mix well

3. Sift in low flour and mix well

4. Beat the egg whites with lemon juice until they are coarsely foamed. Add 30 grams of white sugar in three times and beat until hard foam forms.

5. Divide the egg yolk paste into three portions, add a little vanilla powder, matcha powder and cocoa powder respectively and mix well

6. Divide the egg white into three portions, add each portion into the egg yolk paste three times, and mix evenly.

7. Use a small spoon to pour the mixed cake batter into the paper cup, about 80% full

8. Preheat the oven to 150 degrees, place the cake cups on the rack, the third layer from the bottom, bake for about 35 minutes, take them out and let them cool for later use

Maybe you have never cooked your own food at home before. But after reading the introduction to the recipe of yogurt chiffon cream cup cake, you will definitely be able to complete it on your own. The process may be a bit tedious, but the result is sure to be wonderful.