Chocolate yogurt cake

Overview

Refreshing and refreshing taste, yogurt cake. The cake bakes out delicate and tender. There is no oil in this recipe, and the baked cake is so tender that you can’t bear to eat it, and it’s so delicious.

Tags

• baking
• corn starch
• egg yolk
• low gluten flour
• white vinegar
• yogurt
• fine sugar
• protein

Ingredients

Steps

1. 1 Egg separation. Pour 3 egg yolks and yogurt together.

   

2. 2 Mix well. Sift in cake flour and cornstarch.

   

3. 3 Stir into egg yolk paste without dry powder.

   

4. 4 Beat the egg whites until coarse, add sugar and white vinegar. Continue to beat until wet.

   

5. 5 Add half of the whipped meringue to the egg yolk batter. Mix well.

   

6. 6 Pour back into the remaining meringue. Use a spatula to stir evenly.

   

7. 7 Preheat the oven to 170 degrees and pour 1cm of cold water into the baking pan.

   

8. 8 Pour the egg batter into the mold and shake it twice.

   

9. 9 Place on a baking sheet filled with water. Bake at 170 degrees for 10 minutes, then turn to 130 degrees and bake for 50 minutes. After that, let the cake cool to room temperature in the oven before taking it out.