10-inch yogurt cake

Recipe Recommendations

• eggs of 8
• yogurt 400 grams
• corn oil 80 grams
• low powder 120 grams
• Corn starch (add to egg whites) 20 grams
• sugar 120 grams

• sweetening
• roast
• several hours
• ordinary

Steps for 10-inch yogurt cake

1

Weigh all materials.

2

Separate the egg white and egg yolk. Start beating the egg white, add 120 grams of sugar and 20 grams of corn starch to the egg white in three times, and beat until wet and frothy.

3

Mix egg yolks, yogurt and corn oil well, add sifted low flour, and mix well.

4

Dig one-third of the egg white into the egg yolk paste and mix well.

5

Mix the egg yolk paste with the remaining egg white well, pour into a mold, and shake out large bubbles. Pour water on the baking sheet and place on the penultimate layer. Place the mold on the baking wire (penultimate layer). 160 degrees and 110 minutes

6

After cooling, remove the mold and cut into pieces.

7

The surface is cracked, and adding more water to the baking sheet wouldn't do this...

Recipe Categories

• baking Recipes