Oil-free yogurt cake~Healthy and delicious imitation light cheese 6-inch chiffon cake
Overview
Cheese cake has a delicate texture and melts in your mouth, but it is high in calories. It is delicious but you dare not eat more~ The yogurt cake I made today tastes like light cheese~ it is slippery, soft and melts in your mouth~ It is so delicious that it has no friends! More importantly, it has no oil, less sugar, and no baking powder, making it delicious and zero burden! ※ Let’s talk about the benefits of regular consumption of yogurt: yogurt is not only delicious, but also rich in nutritional value. Regular consumption of yogurt has many benefits for the human body, such as preventing colds, promoting digestion, and replenishing calcium. Yogurt can also improve the body’s immunity. For women, regular consumption of yogurt can prevent gynecological infections and radiation. It is a healthy food for home life.
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Ingredients
Steps
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Prepare the ingredients (the amount of the recipe is just enough to make a 6-inch round cake).
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Whites and yolks separated. Pour the yogurt into the egg yolks and stir evenly (use thick yogurt. I only have yogurt for children at home. It will be just as delicious with this, but it must be thick).
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Mix low-gluten flour and cornstarch, sift and pour into the stirred egg yolk paste, stir evenly.
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Set the mixed egg yolk batter aside for later use (be careful to stir it up and down to prevent the batter from becoming glutenous).
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Beat egg whites. Add white sugar in three batches and beat the egg whites until they reach a stiff peak (note that the bowl used to beat the egg whites must be water-free and oil-free, otherwise it will be difficult to beat the egg whites). (The various states of protein whipping are described in detail below step by step)
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As shown in the picture, the head of the egg beater has a curved tip and is in a wet foaming state.
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As shown in the picture, the head of the egg beater forms a right-angled triangle, which is a hard foaming state. Just hit this state and you’re done
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For protein paste that is in a hard foaming state, just turn the bowl upside down and the protein inside will not flow.
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Take 1/3 of the beaten egg white batter, put it into the egg yolk batter, and quickly stir it up and down evenly.
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Pour the cake batter mixed in the previous step into the remaining egg white batter, and quickly stir up and down to evenly mix (must be quick and stir up and down to prevent the cake batter from defoaming).
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The well-mixed cake batter should be smooth and delicate without any particles. Pour into the mold and shake a few times to release big bubbles.
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Wrap the outside of the mold with tin foil (you can also leave it unwrapped), put it in the middle of the preheated oven, and bake at 150 degrees for 60 minutes (you can adjust it to 160 degrees in the last 10 minutes, and pay attention to see if the color is even, and cover it with tin foil to prevent excessive coloring).
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The water bath method I use is to place the baking pan on the bottom shelf of the oven and pour some water into the baking pan. Then bake the cake on the grill. The cake made by the water bath method will have a moister texture. If you find it troublesome, you can bake it directly.
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Baked and out of the oven. Just leave it to cool naturally. This cake will shrink as a whole after cooling and will naturally come out of the mold, so there is no need to put it upside down on the grill to cool, otherwise it will leave a nasty mark like mine~
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The finished product melts in your mouth. It has the taste of light cheesecake, but is healthier~ If you love cakes but are afraid of high calories, then try this cake~
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The cut doesn’t look good, but it tastes great! The recipe is also simple, no oil, low sugar, no baking powder ~ delicious and healthy! Dear friends, you can try it~
