Yogurt Cake

Prepare materials. (6 inches) The yogurt is the small house yogurt from Guangming or Yinqiao. The thick egg yolks are put into two containers respectively. Prepare 85-90 degree hot water and line the bottom of the mold with oil paper. You can also use a non-stick mold. The oven can now be preheated by adding hot water. (The egg white batter is ready quickly)

Add yogurt to the egg yolk bowl and stir evenly with a hand mixer

Sift in the cake flour and cornstarch (if you are making matcha or chocolate flavor, sift in it at this time as well. The amount of cake flour will be reduced accordingly).

Stir clockwise or counterclockwise until there are no lumps. (This step is also very critical. Be sure to stir until there are no particles, otherwise when mixed with the protein later, there will be large particles and uneven mixing)

Add a few drops of white vinegar or lemon juice to the egg white bowl, beat until rough foam, add 1/3 of the white sugar, then beat until the protein foam is fine, add the remaining 1/2 of the white sugar. Finally beat until wet peaks (pull up the egg beater, the egg whites can be pulled out of the elbow) and add the remaining white sugar.

Continue to beat until dry peaks are reached (pull up the egg beater, and the egg whites pull out the upright head). Continue to beat until the egg beater head feels a little unable to move, and the egg whites are getting thicker and thicker. Pull up the egg beater head, the egg white head becomes short and round, the texture is obvious, and the egg white will not drip when buckled. At this time, you can no longer beat until hard foam forms. If you beat it again, the egg whites will be beaten and turn into balls of cotton wool. If you are not proficient, you will need to practice more to master it.

Take 1/3 of the egg white and put it into the egg yolk paste, mix it evenly by cutting it up and down (this step must be mixed evenly), then take the remaining 1/2 of the egg white and the egg yolk paste and mix it evenly. Mix until finally everything is chopped evenly. Practice more and mix quickly when cutting and mixing. Prevent protein from defoaming.

Pour into a baking tray lined with greaseproof paper, tap on the table a few times to release big bubbles

Put it into a preheated oven at 160° (mine is a Changdi 52L capacity oven, the baking pan is 41cm*30cn*20cm long. The temperature is accurate), the middle layer, and the upper and lower heat. 30 minutes for the surface to color (3 minutes on the tube).

Water bath method (I pour 800-1000ml of 85-degree boiling water into 2/3 of the baking pan) (If the oven is too small, the surface of the cake will be too close to the heating tube after it rises, and it will easily crack and collapse.)

After baking, leave it for a few minutes

Then take it out and unmold it.

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