Oil-free yogurt cup cake

Overview

Yogurt cup cake uses yogurt instead of oil and water. The finished cake is very delicate and tender. The most important thing is that it is oil-free and has relatively fewer calories. Tomorrow is Mother's Day. I will give this healthy and delicious cake to my mother. I wish my mother a long and healthy life! Happy Mother's Day to all the mothers in the world!

Tags

• baking
• breakfast
• corn starch
• egg
• low gluten flour
• white sugar
• yogurt
• lemon juice

Ingredients

Steps

1. 1 Have all materials ready

   

2. 2 Separate egg whites and egg yolks (egg whites should be placed in oil-free and water-free containers)

   

3. 3 Add yogurt to egg yolks and mix well

   

4. 4 Sift in low-gluten flour and cornstarch

   

5. 5 Mix again

   

6. 6 Add a few drops of lemon juice to the egg whites (preheat the oven to 140 degrees)

   

7. 7 Add the sugar in 3 batches and beat with an electric mixer until the egg whites form stiff peaks

   

8. 8 Take 1/3 of the meringue and mix it into the egg yolk batter

   

9. 9 Pour it all back into the remaining meringue and mix evenly

   

10. 10 Then pour it into the paper cups 70% full, and then shake each paper cup a few times

    

11. 11 Enter the second to last level of the oven for 35 to 40 minutes

    

12. 12 After the time is up, wait 10 minutes before taking it out of the oven