Lemon yogurt cake

Overview

There will be a little crack after baking. After refrigeration for 3 hours, it will shrink slightly and there will be some lines on the surface. The lemon and yogurt flavors are okay.

Tags

• baking
• corn starch
• egg yolk
• jelly
• lemon juice powder
• olive oil
• solid plain yogurt
• white sugar
• white vinegar
• plain flour
• protein
• salt

Ingredients

Steps

1. 1 Mix all ingredients except flour evenly

   

2. 2 Sift in the flour and mix again

   

3. 3 Beat the egg whites and sugar in the ingredients until wet foam

   

4. 4 Add one-third of the whipped egg whites to the cake batter and mix evenly

   

5. 5 Add the cake batter to the remaining egg whites, mix evenly, and pour into the mold. Place the mold into a baking dish and fill the baking dish three-quarters full with cold water.

   

6. 6 Lower rack of oven, 130 degrees (160 actual), heat up and down for 50 minutes. Once cooled, brush with melted jelly.