Yogurt Cake
Overview
I first learned how to make yogurt cake from my mother. She always said that she was fat and that my pastries made her gain weight easily, so we made a date for healthy yogurt cake. After eating it once, I also fell in love with it. Low in calories, it satisfies your taste buds while maintaining a good figure. The world of foodies is very simple. A good-looking yogurt cake can bring me back to life. Making delicious food, taking photos of delicious food, and eating delicious food also make me feel better. I must enjoy this wonderful process.
Tags
Ingredients
Steps
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Add corn oil to egg yolks and mix well.
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Pour in yogurt
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Mix well
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Sift in low-gluten flour and cornstarch
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Stir evenly without any dry powder particles.
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Add a few drops of lemon juice to the protein bowl, and add the first sugar when whipping until fish-eye shape.
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When the egg whites are smooth and foamy, add the second sugar, add the third time when the egg beater is lifted up and there are small curves, and finally beat until there are small peaks.
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Spoon 1/3 of the egg whites into the egg yolk batter and stir until completely combined.
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Pour all the mixed egg yolk paste into the egg white bowl and continue to stir until completely combined.
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Gently pour it into a 4-inch hollow flower-shaped mold. The formula is for three quantities. Place it in the middle of the oven that has been preheated in advance. This formula requires a water bath method, that is, pour some water into the baking tray and keep it at 160 degrees up and down for 50 minutes.
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After taking it out of the oven, cool and release from the mold.
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It satisfies your taste buds while maintaining a good figure, and the melt-in-your-mouth feeling is simply wonderful.
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Topped with yogurt and garnishes, does it make you feel better?
