Foreword

I have piled up many bottles of strawberry yogurt at home. It’s cold and it’s not easy to swallow. I might as well use it as a cake topping~~it still tastes very good. Friends who like to eat, don’t miss it, come and have a look!

Materials

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

Accessories: appropriate amount of salt , appropriate amount of lemon juice

Strawberry yogurt chiffon cake

1

First separate the egg yolk and egg white, and put the egg white in a water-free and oil-free container.

2

Beat the egg yolks, add yogurt and vegetable oil, and stir evenly.

3

Add low-gluten flour and stir until there are no particles.

4

Add white sugar to the egg whites in three batches, add a few drops of lemon juice, add a little salt, beat until dry foam, then add 1/3 of the meringue. Add to the egg yolk batter and mix evenly.

5

Pour the evenly stirred paste into the other 2/3 of the meringue and mix evenly.

6

Put the cake batter into a 6-inch grinder and shake out any air bubbles.

7

Preheat the oven at 170 degrees for 10 minutes and wait for about 35 minutes. After taking it out of the oven, place it upside down on the grill to cool, then unmold it and cut it into pieces before eating.

Tips

The key point of chiffon cake is to beat the egg whites. If the egg whites are overbeaten, the taste will be bad. If the egg whites are not beaten enough, the cake will collapse, so you still have to take your time. Explore and pay attention to your technique when cutting and mixing. Don't stir otherwise it will cause gluten and defoaming.