Yogurt cake
Overview
This yogurt cake has an even fresher taste because of the addition of yogurt. The method is similar to that of chiffon cake. What needs to be noted is that the egg whites must be beaten hard. This small yogurt cake can also be used as a small cupcake. If you like it, come and try it. It will be great to bring such a small cake when you go on an outing in spring.
Tags
Ingredients
Steps
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Use an egg separator to separate yolks and whites from 4 pastured eggs. The requirements for the basin for egg whites must be oil-free and water-free; the requirements for the basin for egg yolks are not very strict. If it can be done, even better.
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Add 45 grams of corn oil to the egg yolks and stir evenly.
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The texture of the egg yolk liquid after stirring is very uniform.
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Add 50 grams of homemade yogurt. Homemade yogurt has very little sugar and then has a great texture. If not, you can choose fresh milk bar yogurt or old yogurt.
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When the egg whites are foamy, add lemon juice. Beat twice more and add 50 grams of fine sugar.
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Follow the speed from low speed to high speed and then low speed to beat the egg whites until stiff peaks appear and short peaks appear.
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Sift low-gluten flour into the egg yolk batter basin.
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Add 1/3 of the egg whites to the egg yolk paste and stir evenly by hand.
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Pour the evenly mixed egg yolk paste into the meringue, and use a rubber spatula to mix the two evenly.
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Pour the prepared cake batter into a piping bag and cut a round opening at the bottom of the piping bag.
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Pour into a silicone mold placed on a greased paper tray, place the silicone mold on a golden baking tray, and place it in the middle rack of the preheated oven. After baking at 120 degrees for 30 minutes, adjust to 150 degrees and bake for 5 minutes. After the surface is evenly colored, take it out from the silicone mold and drop it slightly.
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The cake was still firm after being left for two hours.
