My debut yogurt cake [Tea Stone Pattern Yogurt Angel Cake]

Overview

[Tea Stone Pattern Yogurt Angel Cake] is a mouthful to say. I had matcha powder for the first time and learned to make yogurt cake without using egg yolks or oil. After baking, it swelled up and blossomed. After it cooled down, it shrank and I found that there was a layer of yogurt jelly on the bottom. An online search found that it should have sunk to the bottom and the milk fat was not stirred enough. . . The water bath method has high humidity. This may be the reason why the custard sinks to the bottom when I make yogurt cake for the first time. I will continue to research. The finished product tastes good, very soft, with a sweet and sour taste with a hint of matcha freshness; it feels better after freezing.

Tags

• cake
• flour
• matcha powder 1
• matcha powder 2
• sugar
• yogurt
• protein

Ingredients

Steps

1. 1 Add the yogurt to the flour and mix well,

   

2. 2 Then add 1/4 teaspoon of Zhanyi matcha powder and mix well

   

3. 3 Add the sugar in batches of egg whites and beat until smooth,

   

4. 4 Take 1/3 of the egg whites and add matcha yogurt liquid

   

5. 5 Add the mixed matcha yogurt liquid to the remaining egg whites and mix evenly to form a cake liquid,

   

6. 6 Reserve a spoonful and pour the rest into the tin foil mold

   

7. 7 Mix one teaspoon of Zhanyi matcha powder with the reserved cake liquid thoroughly,

   

8. 8 Stir randomly to form a marble texture, then bake in the preheated oven in a water bath at 150 degrees in the middle for about 30 minutes