Light yogurt cake

Overview

This is an oil-free cake with a refreshing taste. Although it is oil-free, the taste is still moist due to the addition of yogurt. After being refrigerated, it is similar to a light cheese cake, but it has much fewer calories. It is a healthy and unburdened cake, and it is very worth trying.

Tags

• baking
• cheesecake
• cake flour
• corn starch
• egg
• yogurt
• fine sugar
• lemon juice

Ingredients

Steps

1. 1 Separate the egg yolks and whites, pour the yogurt into a basin, add the egg yolks one by one, mix well after each addition, you can add a few drops of lemon juice at this time.

   

2. 2 Sift in the flour and cornstarch, stir in a zigzag pattern until there is no dry powder or lumps, and add two drops of lemon juice.

   

3. 3 Add a few drops of lemon juice to the egg whites, add sugar in three batches and beat until stiff peaks form, and the whisk will have upright tips when lifted.

   

4. 4 Add one-third of the egg whites to the egg yolk batter and mix evenly.

   

5. 5 Pour in the remaining egg whites and mix evenly.

   

6. 6 Pour into the greased mold in advance, put a baking pan on the bottom floor of the oven and fill it with water, put a rack on the second-to-last layer, put the mold on, and set it at 160 degrees for about 70 minutes. (It tastes better when hidden.)