1. Prepare the required materials
2. Separate the eggs, put the egg yolks, yogurt, and salt in a bowl and mix well
3. Sift the cake flour and cornstarch into the egg yolk batter bowl and mix well
4. Beat the egg whites until coarsely soaked, add all the sugar, add 2 drops of white vinegar, and beat at low speed
5. We used the water bath method this time, so the egg whites only need to be wet and foamed. The wet foaming can be either a large hook or a small hook, but do not hit the hard foam, so that the cake will not be baked when it is baked. Easy to crack
6. Dig in a small part of the egg whites first, mix in the egg yolk paste, adjust the consistency of the egg yolk paste
7. Stir the remaining meringue into the egg yolk batter, the successful cake batter is delicate, shiny and has a certain consistency
8. I use 4 4-inch solid-bottom molds, put a piece of oil paper on the bottom, and pour the cake batter to make it easier to demold
9. Preheat the oven to 150 degrees, use a deep baking pan to pour 2cm high hot water, put the mold filled with cake batter into the baking pan, put it into the oven to bake for about 45 minutes, wait until the baking is complete, simmer in the oven Take it out in 5-10 minutes
10. About 2-3 minutes after the water bath cake is out of the oven, the film around the cake will be automatically released, and the cake will be released from the mold.
Tips:1. The step of simmering in the oven cannot be omitted. This is to maintain a good-looking surface, but do not simmer until it is cold and then take it out, so that the water vapor will be recycled into the cake, so that the cake will be too wet\n2. Pay attention to the baking process If the cake is heavily colored, it needs to be covered with tin foil. Take this yourself
