Sugar-free yogurt cake

Overview

How to cook Sugar-free yogurt cake at home

Tags

• baking
• cake
• baking powder
• corn starch
• egg
• homemade yogurt
• low gluten flour
• white sugar (in egg whites)
• white sugar (in egg yolk)
• white vinegar

Ingredients

Steps

1. 1 Take the eggs and yogurt out of the refrigerator to warm up, and weigh out the various ingredients (the powder can be put in a basin). Line the square mold with tin foil and separate the egg yolks and egg whites (the egg whites should be packed in a clean, water-free and oil-free basin).

   

2. 2 Pour yogurt and sugar into the egg yolks and stir evenly. Sift in the mixed flour and mix evenly (if the mixture is uneven, I put the flour batter in a sieve and sifted it twice) and set aside. Add a few drops of white vinegar to the egg whites. Use an electric whisk to create a large foam. Add one-third of the sugar and continue beating. When the foam is fine, add another third of the sugar. When the egg whites have texture, add the last one-third of the sugar. Continue beating until it becomes stiff. (Use the egg beater in advance. When the egg whites on the head of the stirring rod form a straight small triangular tip, it is ready.) (While beating the egg whites, place the baking pan on the bottom shelf of the oven, and pour two-thirds of the hot water into the baking pan to start preheating the oven.)

   

3. 3 Scoop one-third of the egg white batter into the egg yolk batter, and quickly mix evenly with cutting and mixing techniques. Add the evenly mixed egg batter to the remaining egg white batter and continue to quickly cut and mix evenly.

   

4. 4 Pour the mixed cake batter into the mold and tap it lightly a few times to knock out the large air bubbles in the batter. At this time, the surface of the batter will be smoother.

   

5. 5 Place the mold on the baking grid and place it on the second-to-last shelf of the oven. Water bath method, low temperature, 135 degrees, bake for 60 minutes, change to 150 degrees and continue baking for 10 minutes, the cake is cooked.

   

6. 6 Don't rush to take it out after baking. Put it in the oven for another 15 minutes and then take it out. No need to turn it upside down. Let it cool and refrigerate it overnight. Cut it into pieces and eat it. The taste will be better after being refrigerated.