Yoghurt chiffon cake

Name: Yoghurt chiffon cake｜Patriciaさんの料理レシピ
Ingredients: 180g about 5 Egg whites; 50g Powdered sugar; 2 5g Lemon juice; 72g about 4 Yolks; 35g Rice oil; 80g Cake flour

Dessert

レシピ

材料・調味料 (6 人分)

Egg whites: 180g (about 5)

Powdered sugar: 50g

Lemon juice: 2.5g

Yolks: 72g (about 4)

Rice oil: 35g

Cake flour: 80g

作り方

1: Separate the egg whites and yolks. Set aside the egg whites in the refrigerator. Heat up the rice oil and the yogurt to 60°C. Add 1/3 flour to the yoghurt mixture and stir until smooth. Then add one yolk to the mixture and stir until smooth. Repeat adding the flour and yolks until all used up.

2: Mix egg white and lemon juice until big bubbles appeared. Add sugar little by little. Beat until the peak of meringue is medium firm.

Preheat the oven to 180/120°C.

3: Mix the meringue and yolk mixture until smooth. Pour in the mixture into the chiffon cake mold and bake for about 8-9 minutes. Take the cake out and use the knife to slightly cut eight lines on the surface. Put back the cake into the oven. Lower the temperature to 160/120°C then bake for 45 minutes.