How to make eight-inch yogurt chiffon cake

In today's world where cancer is rampant, have you ever felt scared? Why is cancer, a terrible disease, getting closer and closer to humans? Dietary factors play a decisive role. Therefore, to stay away from cancer, the first thing to do is to eat healthily. The first step to healthy eating is to make it yourself at home. Next, let me introduce to you the eight-inch yogurt chiffon cake

1. Separate the egg white from the yolk, put the egg white in a water-free and oil-free container, add a few drops of lemon juice and set aside.

2.12 Add 20 grams of sugar to the egg yolk and mix until the sugar is completely dissolved.

3.21 Add yogurt and mix well.

4.1 Sift in low flour and cornstarch.

5.2 Add salad oil and mix well. During this process I added the 5 grams of brandy.

6. Use a rubber spatula to mix evenly. Remember not to make circles to avoid the batter from forming gluten.

7. Add the 40 grams of white sugar into the egg white paste three times. Use an electric whisk to beat the egg whites until they are stiff foams, and lift the whisk with a small upright point.

8. Add the egg white paste to the egg yolk paste in three batches, mixing evenly each time.

9. Pour the mixed batter into an 8-inch loose-bottom cake pan and shake it gently a few times to remove the large bubbles inside.

10. Preheat the oven to 150 degrees, put the mold in, bake at 140 degrees on the second to last layer of the oven for 50 minutes, turn to 150 degrees and bake for 10 minutes before serving.

11. Turn the cake upside down on the baking sheet and remove it from the mold after it cools down.

You may not have cooked before, but now that you have read the introduction to the recipe of the eight-inch yogurt chiffon cake, you can try it yourself to cultivate your interest and affection.