The taste and taste of yogurt cake are very similar to that of light cheese cake. My wife likes this cake. He thinks it is healthier than cheesecake and has lower calories. I didn't put oil in this time, and I also chose non-fat yogurt, which is more in line with health standards, right?
The cake means that people are round and round, and they are promoted step by step. Eating cake in the New Year will wish you a sweet and happy life.
Oil-free yogurt cake
By VirginieKoch
Recipe Recommendations
- egg yolk of 4
- low-gluten flour 1/2 cup
- corn starch 2 tablespoons
- sugar 1/3 cup
- protein of 4
- vinegar few drops
- milk fragrance
- baking
- several hours
- ordinary
Steps for Oil-free yogurt cake
1
Put the egg whites in a clean water-free and oil-free container, add sugar and vinegar and beat until stiff and frothy.
2
Add 2 tablespoons of sugar to the yogurt and stir until smooth.
3
Add egg yolks one by one and stir well.
4
Sift the low flour and corn starch, add into the yogurt egg yolks, and use a rubber knife to mix until there are no grains.
5
Put 1/3 of the egg white paste into the egg yolk paste and stir well.
6
Pour into the remaining 2/3 of the protein paste and stir well.
7
Pour it into the cake mold and shake it hard a few times to create large bubbles. (Wrap the cake mold with tinfoil paper to prevent water from entering during baking.)
8
Bake the cake in a pan preheated to 340F/170C for 10 minutes, then turn to 300F/150C for 50-60 minutes. (Toothpick inserted, pulled out without sticking things means the cake is cooked.)
9
Take it out and let it cool, and you can remove the mold.Oil-free yogurt cake Make Tips
1. Use thick yogurt, but the beverage type is not good, the batter will be too thin. 2. Yogurt cakes and light cheesecake do not need to be inverted and cooled. Just put them straight. 3. My original yogurt is sugar-free. If it is sweet yogurt, you can put less sugar in it.