Yogurt Cake

Overview

Those who love cheesecake but are afraid of gaining fat can try it. It tastes lighter and denser than chiffon cake. The yogurt inside is fermented by myself, so there is relatively more sugar in it. I used free-range eggs, which are relatively small.

Tags

• baking
• children
• afternoon tea
• cake flour
• corn starch
• egg
• oil
• sugar
• vinegar
• yogurt

Ingredients

Steps

1. 1 Egg white and yolk separated. Make sure the basin is oil-free and water-free

   

2. 2 Add homemade yogurt and oil to egg yolks, stir well

   

3. 3 Add the stuffed flour and cornstarch to the egg yolk paste, stir evenly

   

4. 4 Stir evenly.

   

5. 5 Add a little vinegar to the egg whites and beat with a whisk at low speed. Add sugar in three batches and beat until wet peaks form.

   

6. 6 Stir the two evenly. Cut it crosswise or stir it up and down, like cooking, don’t make circles

   

7. 7 Put it into the grinding tool and shake it gently to release the bubbles

   

8. 8 Put it in the oven, use the water bath method, put the baking sheet underneath, fill it with water, and put the test net on top. The middle and lower racks of the oven, 170 degrees, 60 minutes

   

9. 9 After baking in the oven, continue to simmer for half an hour, then take it out and let it cool. After it cools, put it in the refrigerator for a better taste.