Low calorie yogurt cake
Overview
A yogurt cake with a cheese-like texture, low in calories, delicious and hassle-free. Girls who like cakes but are afraid of getting fat, come in and make them yourself~
Tags
Ingredients
Steps
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Take a group photo of all the materials and separate the egg whites (the egg white basin must be oil-free and water-free). Weigh the low-gluten flour and cornstarch and set aside
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Pour 100g yogurt into the egg yolk basin
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Mix it evenly
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Add low-gluten flour and cornstarch into the yogurt and egg yolk paste and stir until there are no grains.
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Add the fine sugar into the previously separated egg white basin in three batches and beat until it becomes wet foam
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When whipping at low speed into a rough foam, add the first caster sugar (before whipping the egg whites, insert a baking pan at the bottom of the oven, fill it with hot water and start preheating at 200 degrees)
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While continuing to beat the protein into fine foam, add the second caster sugar
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When the egg whites form lines, add the third amount of fine sugar and whip until they become wet peaks (the egg whites have lines and are white and smooth, and when lifted up, they are elastic and erect but the ends are slightly curved)
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Add the beaten egg whites to the egg yolk paste in three batches and mix evenly (be sure to be gentle and stir evenly up and down, do not stir in circles as it will defoaming)
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Pour the mixed cake batter into the Liucun mold that has been lined with oil paper in advance and drop it fifteen centimeters from the table to make big bubbles)
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Bake in the oven at 180 degrees for 10 minutes on a wire rack, then bake at 160 degrees for 60 minutes (if you don't like coloring, you can cover it with tin foil)
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No need to invert and cut into pieces to eat. You can put it in the refrigerator for half a day and eat it. It is similar to a light cheesecake and has a more delicate texture. It is oil-free and low in sugar, so it is not burdensome to eat
