Yogurt Cake

Overview

Since I bought the oven, my hands feel itchy after not using it for a few days, and my mouth feels itchy after not eating cake for a few days. Today’s cake is the result of itchy hands. Yogurt cake needs to be beaten with separate eggs like chiffon cake, but this cake is softer and moister than chiffon cake. Because of the addition of yogurt and butter, the flavor is more prominent, and it is somewhat similar to light cheese cake.

Tags

• baking
• cake
• butter
• corn starch
• egg
• low gluten flour
• original yogurt
• fine sugar

Ingredients

Steps

1. 1 Prepare to weigh various ingredients, melt butter in water, mix and sift flour and cornmeal, separate eggs and set aside.

   

2. 2 Add yogurt to the melted butter (if the yogurt is stored in the refrigerator, take it out in advance and return it to room temperature), stir evenly with a manual egg beater; add egg yolks (add 4 egg yolks in 4 increments), stir evenly, and then add the next one.

   

3. 3 Sift in the cake flour and corn flour that have been sifted once (sifting twice can make the cake more delicate), and stir evenly using the cooking method. Do not stir in circles to avoid gluten; use a rubber spatula to break up the flour particles. Be patient in this step and mix until it becomes a thin paste without particles.

   

4. 4 Stir in the batter and set aside for later use. Compared to Chiffon's egg yolk batter, this one is thinner.

   

5. 5 Beat the egg whites, add 2 drops of white vinegar, beat at low speed until bubbles form, add 20 grams of sugar, and continue beating. (At this time, you can preheat the oven to 160 degrees, fill a baking pan with boiling water and place it on the bottom layer of the oven, and place a baking mesh on the penultimate layer)

   

6. 6 When it thickens slightly and becomes thick, add 20 grams of sugar for the second time, and beat at medium speed.

   

7. 7 When the foam is finer and lines appear on the surface, add the remaining 20 grams of sugar. Turn to high speed and beat, stopping occasionally to check whether the foam has become dry.

   

8. 8 When the egg beater is pulled up and sharp corners appear (some egg beaters have two short and upright corners), the beaten egg whites are solid and creamy and cannot flow. Insert the chopsticks upright without tilting. If you dip a little with your fingers, you will find that there are tiny foams.

   

9. 9 Use a spatula to add about one-third of the egg white paste into the egg yolk batter, and stir evenly using stir-frying techniques. Do not make circles to avoid defoaming and affecting the rise of the cake.

   

10. 10 Pour the mixed egg yolk batter back into the egg white batter and mix evenly using the same technique

    

11. 11 Pour into an 8-inch mold, raise it slightly and knock it twice on the countertop to shake out the big bubbles in the batter. Place the mold on the baking grid and bake at 160 degrees for 50 minutes. (The temperature of each oven is different, you need to adjust it yourself)

    

12. 12 Bake for about 35 minutes and keep an eye on the cake. If the surface is too heavily colored, you need to lower the temperature a little. When the cake is baked, turn it upside down and let it cool to easily remove it from the mold and eat!