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

Name: # Fourth Baking Contest and is Love to Eat Festival# Yogurt Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 110g Yogurt; 25g Low powder; 15g corn starch; 45g granulated sugar

by lx blank

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The oil-free and water-free yogurt cake has a light cheese texture and is low-calorie without burden. Refrigerate it overnight and use it as a breakfast in the morning. I like the fresh taste very much. "

Ingredients

3 pcs Egg
110g Yogurt
25g Low Powder
15g Corn Starch
45g Granulated Sugar

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

1. Mix the egg yolks and thick yogurt well.

2. Sift in low flour and corn starch and mix until there is no dry powder.

3. The egg whites are added to sugar in 3 times and beat at low speed until wet and foamy.

4. Pour the egg yolk paste into the egg whites three times and mix evenly.

5. Pour into the mold (the bottom of the mold edge is coated with oil beforehand) to shake the mold and defoam.

6. Put the mold into a darker baking tray, add warm water to half of the mold, bake at 150 degrees for 40 minutes, turn off the heat and simmer until it cools, then release the mold after refrigerating.