yogurt cake

Mix and sieve the low flour and corn starch, separate the egg white and egg yolk; melt the butter under insulation; put the yogurt to room temperature, add the butter, stir well, add condensed milk or light cream, stir well; add the egg yolk, drop the vanilla essence, and stir well

Sieve the powder into the mixed egg yolk liquid and stir well

Add lemon juice or white vinegar to the egg white to remove the fishy smell, beat until rough, add white sugar for the first time

Beat until lightly soaked, add white sugar for the second time and continue to beat

When beating until the figure is as shown, add sugar for the third time and continue to beat

Beat until stiff foam

Take 1/3 of the egg white and pour it into the egg yolk paste, cut and mix well, then pour it into the remaining egg white and cut and mix well

Brush oil on the inner wall of the electric rice cooker, and it is best to leave some oil on the bottom of the pot. If there is less oil, it will easily scorch; Put it in the pot and cover it and press the rice button to heat the pot. After the rice button jumps to keep warm, take out the inner liner and pour in the cake before. Paste, hold the pot liner and gently knock it a few times to break the large bubbles in the cake; put it back into the electric rice cooker and cover the lid, press the rice button again. After jumping to the insulation position for about two minutes, cover the air outlet with a wet towel for 20 minutes; After 20 minutes, take off the wet towel and press the rice button. Jump to keep warm, cover the air outlet with the wet towel and wait for 20 minutes, and the cake can be served.