Main Ingredients

Low gluten flour 50g Egg yolks 25g

Egg white 90g Caster sugar (egg white) 30g

Vegetable oil 25g Ambient yogurt 50g

Lemon juice a little Decoration

Light cream 200g Caster sugar 15g

2 slices of lemon Blueberries

Lemon yogurt chiffon cake Steps to make lemon yogurt chiffon cake

1. Separate egg whites and egg yolks, and chill egg whites in the refrigerator

2.? The first thing you need to do is to mix the yogurt and vegetable oil, the yogurt is sugary yogurt so you don't need to use a lot of sugar, unsweetened yogurt, you need to increase the amount of sugar appropriately, the vegetable oil is just normal salad oil, don't use the oil that has a very heavy taste

3. Add the egg yolks to the mixture of 2 and mix well

4. Sift the gluten powder into the egg yolk mixture

5.?Z-mix well

6.? Take the egg whites out of the refrigerator and squeeze a few drops of lemon juice

7.? Whip with a whisk until you get fish-eye bubbles like this, add the first granulated sugar

8.? Continue to beat, and add the second granulated sugar when there are lines appearing

9.? Finally, beat until there are short curved hooks when you lift the beaters

10.? First, mix 1/3 of the meringue with the egg yolks, then add the rest of the meringue and mix well, do not stir in a circle to avoid bubbles, use the cross mixing method

11. Mixed batter slowly poured into a 6-inch mold, in order to prevent too much air into the final shock a few times, shake out large air bubbles, and then into the preheated oven, 150 degrees, upper and lower heat lower, bake for 40 minutes, turn off the upper and lower heat and bake for another 10 minutes, the specifics of each oven is different to toothpick inserted into the body of the cake, pick up the toothpick around the end of the cake with a fine dry as well as too wet and sticky instructions are not baked well. /p>

12. Whip the light cream with granulated sugar

13. The first thing you need to do is to make sure that you have the right amount of time for the right kind of work, and that you have the right amount of time for the right kind of work, and that you have the right amount of time for the right kind of work. The cake was baked and immediately taken out of the inverted to cool in order to prevent shrinkage, cooled down and then remove the film, put the flat side upwards

15. Use a slicer to cut the cake into two layers

16.? Spread the buttercream in two layers. Okay, it looks really ugly like this

17.?