yogurt cake
By SkylarTorp
I saw on the Internet that many yogurt cakes are made with butter. The calories are too high and it is unhealthy for big friends and children to eat them, so I replaced the butter with vegetable oil and made this healthy version of yogurt cake.
Recipe Recommendations
- eggs of 4
- low-gluten flour 40 grams
- corn starch 25 grams
- yogurt 200 grams
- vegetable oil 50 grams
- fine sugar 80 grams
- sweet and sour
- baking
- several hours
- ordinary
Steps for yogurt cake
1
Add yogurt to vegetable oil and stir well.
2
Add egg yolks to the vegetable oil yogurt paste in four times, add the next one after stirring well.
3
Sift the low flour and corn flour into the egg yolk vegetable oil yogurt paste, and stir well with a spatula.
4
Add sugar to egg white in three portions and beat until stiff and frothy.
5
Take 1/3 of the egg white and put it into the egg yolk paste and stir well.
6
Pour the stirred egg yolk paste into the remaining egg white paste, stir well, pour into the mold, and shake off the bubbles. Wrap the mold with tinfoil and place it in a baking sheet filled with hot water.