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Yogurt Chiffon Cake: Babysitter-Level Tutorial

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Notes

Ingredients:
  • Soybean Oil - 33g
  • Yogurt - 45g
  • Low-Gluten Flour - 50g
  • Eggs - 3
  • Fine Sugar - 40g
Instructions:
  1. Mix soybean oil and yogurt until emulsified.
  2. Add low-gluten flour and mix well.
  3. Incorporate 3 egg yolks.
  4. Stir well to prepare the egg yolk batter; set aside.
  5. Gradually add fine sugar to the egg whites in three batches.
  6. Whip until soft peaks form.
  7. Gently fold a small amount of the whipped egg whites into the egg yolk mixture.
  8. Pour the mixture back into the remaining egg whites and fold until evenly mixed.
  9. Pour the batter into a six-inch cake mold, gently tap to release large air bubbles.
  10. Preheat the oven to 150°C (302°F) and bake for about 45 minutes.
Nutrition:
  • Calories: Approximately 220 per slice
  • Protein: Moderate
  • Fat: Low to Moderate
  • Sugar: Moderate