Oil-free yogurt cake
Overview
Homemade yogurt is very thick and fragrant. It is made into a cake using the water bath method, which not only has a texture similar to light cheese cake, but also looks healthier because it does not add a drop of oil. The production method is the same as chiffon cake, except that there is less oil, less sugar, more liquid, and the water bath method is used, but the final effect is completely different. The non-stick light cheese used in this mold. The effect of hair growth is good, but there is retraction instead of undercut. Although it looks a little different, the taste and texture are really good.
Tags
Ingredients
Steps
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All materials are ready
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Separate the egg white and egg yolk, and put the egg white into a basin without oil and water
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Add yogurt to egg yolk
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Use a hand mixer to mix well
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Sift in cake flour
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Mix evenly, no dry powder particles
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Beat the egg whites into rough foam with an electric whisk, then add 15 grams of sugar and beat at low to medium speed
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When fine foam forms, add the remaining 15 grams of sugar and continue beating at medium speed
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Lift the egg beater until the egg whites are in a big hook state
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Take one-third of the egg white batter and add it to the egg yolk batter, stir evenly
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Add one-third of the egg white batter into the egg yolk batter, stir evenly
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Pour the mixed batter back into the egg white batter basin
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Fold into a fine cake batter
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Pour the cake batter into the light cheesecake mold, and pour a small amount of cake batter into the baking bowl
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Put into the middle rack of the preheated oven, put enough water in the baking pan, place the mold on it, 120 degrees, heat up and down, about 65 minutes
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After taking it out, let it cool naturally before demolding
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Refrigerate and cut into pieces before eating
