Oil-free yogurt cake

Overview

The first impression of yogurt cake is that of light cheese cake. It is also delicate, moist, tender, and rich in milk flavor. The difference is that it contains very low fat and calories and does not have the heavy taste of cheese. It is really a healthy food! At the same time, the materials are simple and easy to make, so it is very popular for home baking!

Tags

• baking
• children
• afternoon tea
• cake flour
• corn starch
• egg
• homemade sugar-free yogurt
• sugar
• lemon juice

Ingredients

Steps

1. 1 Separate 2 egg whites and egg yolks and place them in water-free and oil-free containers. Add 125 grams of yogurt to the egg yolks and mix well

   

2. 2 Sift in 45g of low-gluten flour and 20g of cornstarch

   

3. 3 Mix well

   

4. 4 Add a few drops of lemon juice to the egg whites and pour in 55 grams of fine sugar

   

5. 5 Beat the egg whites at low speed until they are wet and foamy (when you lift the whisk, the egg whites have slightly hanging corners, which means they are wet)

   

6. 6 Add 1/3 of the meringue into the yogurt paste and stir evenly (do not stir in circles to prevent defoaming)

   

7. 7 Pour the yogurt paste into the remaining meringue and mix evenly, do not stir in circles

   

8. 8 Apply some butter on the sides and bottom of the solid-bottomed mold to prevent sticking. Pour in the yogurt paste and shake it a few times to release air bubbles

   

9. 9 Water bath method: Place the bottom layer of the baking sheet and pour water into it to preheat the oven. Place the mold in a bath of water and bake at 145 degrees for 55 minutes. Turn the heat to 155, then bake at 145 for another 15 minutes

   

10. 10 There is no need to invert the cake after it is baked. The cake will automatically come out of the mold after a few minutes. It tastes better after cooling and is refrigerated. It feels a bit like a light cheese cake

    

11. 11 Finished product pictures

    

12. 12 Finished product pictures