Olive oil version of yogurt cake

Overview

Yogurt cake, this is my second time making it. After I made it and shared it at work last time, my colleagues who ate it said it was delicious. Even I, who don’t like sweets, found it delicate and delicious. It’s especially delicious when you take it out of the refrigerator and enjoy the flavor. I like the hint of coolness and the hint of sweetness. It feels particularly soft in the mouth, which is very suitable for summer consumption. This time I didn’t use butter because it was too troublesome to wait for it to melt, so I continued to use olive oil. The difference is that this time I used the water bath method for baking. The mold I used is an eight-inch live-bottom cake mold. The finished product is a little waisted, but the taste is quite successful. I was just in a hurry to take pictures in the morning because LG went to work early. It was rare that he enjoyed eating the two largest pieces so much.

Tags

• baking
• children
• cake
• afternoon tea
• birthday
• cake flour
• corn starch
• egg
• olive oil
• soft white sugar
• white vinegar
• yogurt

Ingredients

Steps

1. 1 Ingredients picture

   

2. 2 Take two clean, oil-free and water-free mixing buckets and separate the egg yolks and egg whites

   

3. 3 Add egg yolks to yogurt and beat well with a hand whisk

   

4. 4 Pour in the olive oil and beat well

   

5. 5 Put the corn starch and low-gluten flour into a plastic bag, hold the bag tightly and shake it several times

   

6. 6 Sift in the mixed powder and mix well

   

7. 7 Add lemon juice or white vinegar to egg whites

   

8. 8 Use a chef's machine to beat at the third gear, add the sugar to the egg whites in three batches,

   

9. 9 Beat the egg whites until there is a small sharp corner when you lift the machine head, insert a chopstick and hold it upside down

   

10. 10 Add one-third of the egg white foam to the egg yolk batter, mix evenly (preheat the oven to 160 degrees at this time)

    

11. 11 Then pour the entire bowl of egg yolk paste into the remaining two-thirds of the egg white bubbles

    

12. 12 Cut and mix evenly without making circles

    

13. 13 Pour the mixed cake batter into the cake mold, shake it for a few times, then put it in the oven, bake in a water bath for 60 minutes, (cover with tin foil after the color is satisfied)

    

14. 14 If you are not sure whether the inside is cooked or not after baking, you can insert a long toothpick into it and it will be cooked if there is no sticking at all. It’s still cracking, so I forgot to try stirring at medium speed

    

15. 15 Do not invert, let cool naturally and put in the refrigerator overnight. Take it out and cut it into pieces, it’s delicious!