Fresh yogurt cake (oil-free version)

Overview

This is the first time I tried baking a cake using the water bath method. The texture is better than expected. Compared with the dryness of hurricane, this one is much moister and softer... I haven’t had time to get excited yet, but unfortunately the skin was broken when unmoulding~~~~(>_<)~~~~

Tags

• baking
• corn starch
• egg
• low gluten flour
• original yogurt
• fresh lemon
• powdered sugar

Ingredients

Steps

1. 1 Put the yogurt into a basin, add the egg yolks one by one, stir well

   

2. 2 If you mind the smell of eggs, you can squeeze in a few drops of lemon juice and mix well

   

3. 3 Sift in the flour and cornstarch and mix until there are no dry powder particles

   

4. 4 Add powdered sugar to the egg whites in batches, squeeze in a few drops of lemon juice, and whip until it becomes wet and can be drawn into curved corners

   

5. 5 Add the beaten egg whites into the egg yolk batter in portions

   

6. 6 Stir quickly to form a uniform batter

   

7. 7 Pour into the mold, put a baking pan of water on the bottom floor of the oven, then put the grill on it, place the mold on the grill, 150 degrees, 70 minutes

   

8. 8 After baking for thirty minutes, if the surface color is pretty enough, cover it with a layer of tin foil to prevent it from getting too dark

   

9. 9 Be careful when unmolding the cake. Use your hands to unmold the movable bottom upwards. Remember~~~~(>_<)~~~~