Oil-free yogurt cake

Overview

I have made cakes many times, but this is the first time that it does not contain a drop of oil! It feels very good. Adding thick yogurt, the texture is similar to light cheese: slippery and melts in the mouth! The milky aroma is slightly lighter, with 10% more sour and sweet. Friends who like it can try it!

Tags

• baking
• old man
• afternoon tea
• students
• cake flour
• corn starch
• egg
• thick yogurt
• fine sugar

Ingredients

Steps

1. 1 To prepare the ingredients, I didn’t buy old yogurt, so I used Cassava.

   

2. 2 Separate the egg whites from the egg yolks, add the egg yolks to the yogurt and mix well.

   

3. 3 Sift in the flour and starch in batches and mix well in a zigzag pattern without making circles.

   

4. 4 When beating egg whites, add sugar in three batches and beat until the bowl can be turned upside down and stops flowing.

   

5. 5 Add one-third of the meringue to the batter and mix well.

   

6. 6 (You need to preheat the oven at this time, but you can also preheat it in advance.) Fill the baking pan with 60% water and put it in the lower layer. Turn on the upper and lower heat of the oven and set it at 150 degrees for 60 minutes. Pour the mixed batter into the meringue again and mix well. Line the grinding tool with oil paper (or not, I am lazy and don't wash the grinding tool). Wrap the outside of the grinding tool with tin foil to prevent water from entering. Shake the grinder hard twice to release the air, then place it in the prepared baking pan.

   

7. 7 Let the baked cake simmer in the oven without fire for twenty minutes, then invert it on a wire rack and let it cool. It will taste better when refrigerated!