Yogurt sponge cake (steamer version)

Overview

When it comes to cakes, girls love them all, but when they think about the soaring calories, they only have the courage to drool. Today I will tell you a recipe for an oil-free sponge cake. It is not only delicious but also low in calories. Even if you eat it all, a 6-inch sea-flour cake will only have 700 calories, which is the same amount of calories as a burger and a cup of Coke. Are you excited? Action is worse than excitement!

Tags

• pastries
• baking powder (sweet)
• big fruit yogurt
• egg
• flour
• white sugar

Ingredients

Steps

1. 1 Add 2g baking powder to 60g flour and stir.

   

2. 2 Completely separate the egg whites and egg yolks of the three eggs and put them into oil-free and water-free stainless steel containers.

   

3. 3 Add 10g of sugar to the egg yolks and beat with a whisk at low speed.

   

4. 4 Beat the egg yolks until they turn white.

   

5. 5 Beat the egg yolks until they become thicker, then add 100g of yogurt. (I used large fruit yoghurt. I prefer fruity ones. Original yoghurt is also acceptable, but it must be thick in texture. Milk drinks with a texture like milk will not work!)

   

6. 6 Add the yogurt and stir the egg yolk paste evenly.

   

7. 7 Sift 60g of flour into the mixed egg yolk paste.

   

8. 8 Use a rubber spatula to stir the flour and egg yolk paste evenly. Do not stir in circles.

   

9. 9 Use a whisk at low speed to stir the egg whites into fish-eye bubbles, then add 15g of white sugar.

   

10. 10 Use a whisk at medium speed to stir the egg whites into fine foam. Add 10g of sugar and continue stirring.

    

11. 11 Beat the egg whites until you can pull out small vertical corners by lifting the egg beater, and the egg whites are ready.

    

12. 12 Add 1/3 of the egg whites to the egg yolk flour batter and mix evenly.

    

13. 13 Then add all the remaining egg whites to the egg yolk batter.

    

14. 14 Stir the cake batter evenly up and down, still the same requirement, don't stir in circles, it will defoaming.

    

15. 15 Brush oil on the bottom of the 6-inch cake mold. It is best not to brush oil around it, otherwise it will not help the cake to rise.

    

16. 16 Pour the cake batter into the mold and shake it a few times on the table to release any air bubbles.

    

17. 17 Bring the steamer to a boil over high heat, put the cake mold in, turn to medium heat and steam for 15 minutes.

    

18. 18 After the cake is out of the pan, turn it upside down on a rack. After it has completely cooled, use a knife or toothpick to run around it to remove it from the mold easily.