yogurt cake

1

Add 4 egg yolks to 150g yogurt, 20 g sugar,20g oil and mix well, add 75g low flour and mix well

2

Add 40g of sugar and 3-5 drops of lemon juice to 4 egg whites in 3 times, beat until dry and frothy

3

Add 2 to 1 in 3 times and stir well from bottom to top

4

Wrap the 8-inch movable bottom mold with two layers of tin foil, pour in the cake paste, shake off the bubbles, and place in a baking sheet filled with 3 cm of water.

5

Put it into the preheated oven for 150° for 60 minutes ~

Formula improvements:

1. There was too much water to steam, and there was still a lot of water in the baking plate after baking, causing the cake to become wet. I had to remove the mold and bake it for another 15 minutes; it is recommended to cover the bottom of the baking plate with a medium bowl of water. That is, there is no water at the bottom of the pan for 15 minutes before the end of baking, so the water on the sides and bottom of the cake can be drained.

2. It is estimated that the formula is commercially available sugary yogurt. Because the homemade sugar-free yogurt I used, the cake is not too sweet, so I should be able to add another 30G-50G sugar.

3. Stir the liquid well first. Don't add flour in the same way. It will be easy to form grains.

4. My oven is bigger, I used twice the amount of the recipe, and I made one oval mold and one round mold.