Yogurt Cake

Overview

Appearance is justice. Someone else's recipe has been improved and tastes better.

Take 120g yogurt and two egg yolks, add a few drops of vanilla extract, and stir evenly
Sift in 60g of low flour and stir into egg yolk paste
Before beating the egg whites, place the egg beater in the freezer of the refrigerator for 5 minutes. Then add a few drops of lemon juice, put it in a water-free oil basin and use a whisk to beat the sugar three times until it becomes dry
Add the egg whites to the egg yolk paste in three batches, stir well from bottom to top and pour into a 6-inch chiffon mold.
Use the steam baking method to add water to the baking pan and place it on the bottom layer. Place the cake on the grill in the middle. The temperature is about 170 and the time is about 50 minutes. It doesn't matter if there are cracks when baked, because you still need to add yogurt to the noodles.
After baking, invert the cake until it cools down, then remove the mold and set aside
Pour on the remaining 80g of yogurt and sprinkle with dried roses for decoration. It will taste better if you put it in the refrigerator for half a day