Low gluten flour 100 grams Homemade sugar-free plain yogurt 150g
65g shell eggs 5 Fine sugar 30g
How to make yogurt chiffon cake Illustration of how to make oil-free and low-sugar yogurt chiffon cake 1

Step 1

All ingredients are ready: low-gluten flour, 65 grams of shelled eggs, homemade thick original sugar-free yogurt, fine sugar; Illustration of how to make oil-free and low-sugar yogurt chiffon cake 2

Step 2

Separate the egg yolk and egg white, and put the egg white into an oil-free and water-free egg beating basin; Illustration of how to make oil-free and low-sugar yogurt chiffon cake 3

Step 3

Pour the yogurt into the egg yolk bowl and beat evenly with a manual egg beater; Illustration of how to make oil-free and low-sugar yogurt chiffon cake 4

Step 4

Sift low-gluten flour into the egg yolk and yogurt liquid; Illustration of how to make oil-free and low-sugar yogurt chiffon cake 5

Step 5

Use a hand whisk to beat evenly, without any dry powder or lumps, and the batter will be fine and smooth; Illustration of how to make oil-free and low-sugar yogurt chiffon cake 6

Step 6

First use an electric egg beater to beat the egg whites at high speed. Because there is only 30 grams of fine sugar, pour it into the egg whites in two batches. Beat it at high speed first. When it becomes fine and textured, beat it at low speed. When you feel a little resistance, close the edge. Lift the whisk head of the egg beater, and the egg white batter will be in the shape of a small right angle or a small curved angle; Illustration of how to make oil-free and low-sugar yogurt chiffon cake 7

Step 7

First preheat the oven to 150 degrees; then mix the cake batter: take 1/3 of the egg white batter and add it to the egg yolk batterIn the basin, stir well and pour it back into the protein paste basin; Illustration of how to make oil-free and low-sugar yogurt chiffon cake 8

Step 8

Mix the cake evenly by turning or cutting. Because there is no oil and less sugar and eggs at room temperature of 28 degrees are used, the cake batter is a bit rough; pour the cake batter into the Xuechu 8-inch live-bottom chiffon cake mold. Pick it up and shake it gently a few times; Illustration of how to make oil-free and low-sugar yogurt chiffon cake 9

Step 9

Put the cake batter into the middle layer of the preheated oven and heat it at 140 degrees for 70 minutes; the temperature and time will depend on the actual conditions of your oven; Illustration of how to make oil-free and low-sugar yogurt chiffon cake 10

Step 10

After taking it out of the oven, let it cool on a rack, then unmold it and cut it into pieces for consumption. Illustration of how to make oil-free and low-sugar yogurt chiffon cake 11

Step 11

Yogurt chiffon cake, oil-free and sugar-free, refreshing and soft! Yogurt chiffon cake cooking tips

1. Oil can increase the oiliness of the cake. It is absolutely fine not to add oil; because very little sugar is added, the eggs should be fresh and refrigerated as much as possible. The viscosity of the egg white will be improved and the protein paste will be thicker. It is stable and the cake rises beautifully; for novices, it is better to operate according to the regular dosage to ensure the success rate; 2. Ovens have temperature differences, so the temperature and time in the recipe are for reference only and should be adjusted according to the actual conditions of your own oven.