Date: May 19, 2025
Ingredients: 5 eggs, 50g milk, 40g corn oil, 85g cake flour, 60g white sugar
Baking: 155°C for 45 minutes
My 16-year-old oven, which accompanied me through countless batches of yogurt and nuts, has now been retired. Testing the new oven with a chiffon cake yielded satisfactory results. Homemade yogurt remains highly cost-effective, making daily consumption affordable.
