Yogurt Cake

Overview

This yogurt cake is oil-free and low in sugar, melts in your mouth, and is suitable for those who are afraid of getting fat and dare not eat desserts!

Tags

• baking
• afternoon tea
• egg
• low gluten flour
• yogurt
• fine sugar
• lemon juice

Ingredients

Steps

1. 1 Wrap the bottom of the chiffon cake mold with tin foil to facilitate demolding.

2. 2 Place the wrapped live bottom into the mold, and then wrap the bottom with tin foil to prevent water from entering during the water bath.

3. 3 Separate the egg whites and yolks and add the yolks to the yogurt.

4. 4 Mix well.

5. 5 Add sifted cake flour.

6. 6 Draw a line and stir evenly.

7. 7 Add a few drops of lemon juice to the egg whites, add caster sugar in three batches and beat until stiff and peaky.

8. 8 Add one-third of the egg whites to the egg yolk batter and mix evenly.

9. 9 Pour in the remaining egg whites and continue to stir evenly.

10. 10 The state after stirring evenly.

11. 11 Pour into the mold and shake lightly a few times to flatten the batter and release large bubbles.

12. 12 Place the mold into a baking pan, fill it with one centimeter of water, and bake in the oven at 140 degrees for 70 minutes.

13. 13 Finished product.

14. 14 Cut into cubes.

15. 15 Delicate organization.