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Strawberry Yogurt Chiffon Cake

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strawberry yogurt chiffon cake

Material A

  • 6 egg yolks.
  • 150 gr Strawberry drink yogurt.
  • 135 gr trigu pro low.
  • 15 gr cornstarch.
  • 1 tsp BP.
  • 80 gr cooking oil.
  • 1 tsp strawberry paste.

Material B

  • 6 egg whites.
  • 135 grams of sugar. (Blender momentarily).
  • 1 tsp cream of tartar.

How to make

  • *I use a 21″ diameter chiffon pan
  • 1. Preheat the oven to a temperature of 150° first.
  • 2. In ingredients A. Mix and stir until smooth and smooth. aside kn.
  • 3. In ingredient B. Mix the egg whites and cream of tar tar until it starts to foam. Add powdered sugar gradually (me 4x).
  • 4. Mix ingredients B until stiff peaks expand. Turn off the mixer.
  • 5. Take dough B, enter into dough A gradually (me 4x). Fold in with a spatula until smooth.
  • 6. Pour the batter into the pan. Hit it slowly a few times.
  • 7. Bake until cooked for about 1 hour (me, 1 hour 10 minutes) ACCORDING TO EACH OVEN.
  • 8. After ripe. Cover the chiffon pan until cool to room temperature. Then remove the cake from the pan. ENJOY…
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