Oil-free yogurt cake

Overview

This yogurt cake is something I have been waiting for for a long time. I keep shouting to make it, but always make something else first. This time I came up with it because I bought a lot of yogurt bottles online and made a lot of yogurt. The cake uses homemade sugar-free yogurt, so I added 10 grams more sugar. The taste of the finished product after refrigeration is very good, as delicate as cheesecake as everyone said. The mold is a 6-inch black one from the Rabbit family, and this time I used a recipe from The Wizard of Oz. It's a smooth release! The taste is amazing! Friends, hurry up and get moving~~HOHO~~

Tags

• baking
• cake
• cake flour
• chestnut flour
• egg yolk
• homemade sugar-free yogurt
• sugar
• protein

Ingredients

Steps

1. 1 egg yolks, 10g sugar, 120g yogurt, beat well

   

2. 2 Add 25 grams of sifted low flour and 15 grams of chestnut flour and mix well

   

3. 3 Add 35 grams of sugar in portions to the egg whites and beat until wet peaks

   

4. 4 Add 1/3 of the egg whites to the egg yolk batter and mix evenly

   

5. 5 Then pour the mixed egg batter back into the remaining egg whites and mix well. Pour the batter into a 6-inch round mold

   

6. 6 Pour water into the baking pan and put it into the mold (if it is a removable bottom mold, wrap the bottom with tin foil) and put it into a preheated oven at 170 degrees. Heat the middle layer up and down for 20 minutes, then turn to 155 degrees for 50 minutes. After taking it out of the oven, the cake will naturally separate from the mold. Wait a few minutes to flip it upside down and release it from the mold