Yogurt Cake

Overview

I just got the oven, so I rushed to the supermarket to buy materials and practice my skills. Haha~ I succeeded, dear friends.

Raw materials
To separate egg yolks and egg whites, the container must be water-free and oil-free.
Add 20 grams of sugar to the egg yolks and mix until the sugar dissolves.
Add oil and mix well.
Add yogurt and mix well.
Mix well.
Sift in the mixed powder and mix well. (Mix cornstarch and flour)
Mixed egg batter.
Add a few drops of white vinegar to the egg whites.
A low block creates a fish eye.
Pour in the sugar and beat on high for about a minute.
Pour in the second sugar and beat on high for about a minute.
Pour in the third amount of sugar and continue beating on high until two small spikes stand up on the egg beater. OK.
Whipped egg whites.
Take one-third of the egg white and egg yolk paste, mix well.
After mixing...
After mixing well, pour in the remaining two-thirds of the egg whites and mix well.
Mixed cake batter.
Pour the mixed cake batter into an 8-inch mold and knock out big air bubbles.
Place in the oven, bake top and bottom, 190 degrees, 35 minutes.
Finished product pictures
Finished product pictures