Oil-free yogurt birthday cake
Overview
This is a refreshing birthday cake that uses no oil and only old yogurt. It was made to celebrate my dad’s 66th birthday. I would like to express my filial piety and use my better love to repay my father for his selfless hard work during my growing years!
Tags
Ingredients
Steps
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Have the required materials ready.
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First, separate the egg yolks and egg whites into two clean basins that are free of oil and water. Then, mix the egg yolks with the yogurt.
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Mix the flour and cornstarch, sift twice and pour into a basin.
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Stir evenly to form a fine egg yolk paste.
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Add a few drops of lemon juice and 1 gram of salt to the egg whites and beat at low speed until thick and foamy like fish eyes.
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Add 40 grams of fine sugar in three batches and beat at medium speed until dry peaks form, and short peaks appear when the egg whites are lifted.
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Add 1/3 of the egg white batter to the egg yolk batter, mix evenly.
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Pour everything back into the protein paste and mix quickly to combine.
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Pour the batter into an 8-inch removable bottom mold and shake it several times to remove any air bubbles.
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Place the mold into the middle rack of the oven, place a baking pan filled with warm water on the lower rack of the oven, preheat at 170 degrees, cover with tin foil and bake for 40 minutes, then turn to 150 degrees and bake for another 30 minutes before taking it out of the oven. After cooling, remove from the mold.
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Use 200 grams of Golden Diamond non-dairy cream and beat at medium speed to low speed until stiff peaks form.
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Smooth the cream onto the cake base.
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Take a small amount of cream and add edible pink coloring.
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Get ready to frame some simple lines.
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Use an appropriate amount of mango pieces and silver beads as decoration on the surface, write numbers and blessings, and a simple and elegant birthday cake is complete!
