# Fourth Baking Contest and is Love to Eat Festival# Yogurt Cake

# Fourth Baking Contest and is Love to Eat Festival# Yogurt Cake

1. Separate egg yolk and protein. Add the egg yolk to the thick yogurt and mix well.

2. Sift in low flour and cornstarch, and mix well.

3. Stir until fine and smooth, the egg yolk paste is finished, set aside.

4. Add a few drops of lemon juice or white vinegar to the egg whites, add sugar in three times, and whip until it's crooked.

5. Add the egg whites to the egg yolk paste three times, and stir evenly by turning and cutting.

6. Put the mixed cake batter into the mold, and it will be eight or nine minutes full. I put the extra part into a mini cake mold and shake it lightly to produce big bubbles.

7. Fill the baking tray with water in the preheated oven, put it in the mold, 110 degrees for 80 minutes, turn at 120 degrees for 20 minutes, turn off the heat, and simmer in the oven for 30 minutes before taking it out. (Actually, I was a little more anxious later, it cracked slightly after turning 120 degrees, so in fact 110 degrees for 100 minutes would be more perfect. The temperature of each oven is different, my oven, the temperature is 20 to 30 degrees higher).

8. Just pour out the mold. It tastes better if it is kept in the refrigerator and eaten.