Main ingredient: strawberry yogurt 80g, low gluten flour 50g, sugar 50g, corn oil 40g, 3 eggs;

Supplementary ingredients: salt moderate, lemon juice moderate

Strawberry Yogurt Chiffon Cake

1

First of all separate the egg yolks from the egg whites and the whites are packed in a waterless and oil-free container.

2

Beat the egg yolks and add the yogurt, vegetable oil and mix well.

3

Sun into the low-gluten flour, stirring until no particles.

4

Add sugar to egg whites in three batches, add a few drops of lemon juice, add a pinch of salt, and beat until dry peaks form, then add 1/3 of the meringue to the egg yolk batter, cut and mix well.

5

Pour the mixture into the other 2/3 of the meringue, cut and mix well.

6

Fill a 6-inch grater with the cake batter and shake vigorously to remove any air bubbles.

7

Preheat the oven at 170 degrees for 10 minutes, lean for about 35 minutes, take out of the oven and put it on top of the baking rack to cool down, then take off the mold, cut it into pieces and enjoy it when serving.

Tips

The focus of the chiffon cake lies in the whipping of the egg white, over-beat the taste is not good, whipped insufficiently will be the cake collapsed, so you still have to rely on their own slowly feel, cut and mix the time to pay attention to the technique, do not stir or will be out of the tendons will also be defoamed.