Yogurt Cake

Overview

Use homemade thick yogurt to make cakes using the water bath method. The texture of the cake is very similar to light cheesecake - moist, delicate, and melts in your mouth, but it is much more refreshing than light cheesecake. Especially after it is baked and allowed to cool, then put it in the refrigerator before eating, it is refreshing and cool. This yogurt cake can be made without adding a drop of oil, making it truly oil-free and low-fat. Although the lactic acid bacteria in yogurt no longer exist after high temperatures, it gives the cake a moist and refreshing taste, so it is worth a try.

Tags

• baking
• eggs in shell
• homemade thick yogurt
• low gluten flour
• soft white sugar

Ingredients

Steps

1. 1 All materials are ready

   

2. 2 Separate the egg white and egg yolk, and put the egg white into a basin without oil and water

   

3. 3 Beat the egg yolks, then pour the yogurt into the egg yolks

   

4. 4 Stir evenly until smooth

   

5. 5 Sift low-gluten flour into yogurt egg yolk paste

   

6. 6 Stir evenly in irregular directions without any dry powder particles

   

7. 7 Beat the egg whites into rough foam with an electric whisk, then pour in 10 grams of sugar

   

8. 8 When using medium-high speed to create fine white foam, add 10 grams of white sugar

   

9. 9 When continuing to create obvious lines at medium-high speed, add the remaining 10 grams of sugar

   

10. 10 Continue beating at medium-high speed, lift the egg beater, the protein paste will become a big hook, and the beating is completed

    

11. 11 Take one-third of the egg white batter and fold it into the egg yolk batter

    

12. 12 Mix evenly by stirring and cutting

    

13. 13 Pour the mixed batter back into the egg white batter basin

    

14. 14 Continue to mix by stirring and cutting until it becomes a fine cake batter

    

15. 15 Pour the cake batter into a non-stick mold, I used an extra mini cake mold

    

16. 16 Put it into the middle rack of the preheated oven, and at the same time place a baking sheet filled with water on the bottom rack of the oven, so that there will be water vapor when baking, and the cake will be tender and moist in texture

    

17. 17 Heat up and down to 120 degrees for about 70 minutes. After taking it out of the oven, you don't need to turn it upside down. You can directly unmold it when it is warm to your hands. It tastes better after being chilled in the refrigerator

    

18. 18 One front and one back, although the surface is a little wrinkled, the back is very smooth and flat

    

19. 19 One front and one back, although the surface is a little wrinkled, the back is very smooth and flat

    

20. 20 Hurry up and have a piece

    

21. 21 Hurry up and have a piece

    

22. 22 The texture is very delicate and moist

    

23. 23 The texture is very delicate and moist