1. Sift the flour in advance, and pass it several times to help the cake leave. Remember to put the egg whites in a clean basin that is free of oil and water.
2. Add 3 egg yolks to 100 grams of homemade old yogurt and mix well.
3. Stir the yogurt and egg yolk and add the flour, and stir until there are no particles.
4. The egg yolk paste must be stirred without particles. At this time, the oven is preheated at 160°C for five minutes
5. Whip the egg whites, add granulated sugar in three times, beat until it is dry and have a straight corner when picked up.
6. Take one third of the beaten egg white and egg yolk paste, cut and mix evenly
7. Remember not to over-mix.
8. Put the mixed cake batter into the mold and drop it twice before putting it in the oven to remove large bubbles
9. Bake at 160°C for 40 minutes at the upper and lower fire, with hot air function. Remember to put water on the baking tray and bake under the grill. You can also wrap the mold with tin foil and bake it directly in a water bath.
10. My eggs are relatively large, and the cake batter can be baked in a six-inch mold and two cups
11. After roasting, take it out and shake it out twice, and let it cool down before demoulding. It must be cooled thoroughly before demoulding, otherwise it is prone to collapse.
Tips:In the old yogurt method, 1 liter of pure milk is added to a packet of yogurt bacteria to ferment for 7-8 hours, then ferment at room temperature for one hour, then put it in the refrigerator and passivate for one day. Remember to use pure milk. For a rich and smooth milk flavor, part of the pure milk can be replaced with whipped cream.
