Half Sugar Yogurt Cake Roll

Name: Half Sugar Yogurt Cake Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 70g Low-gluten flour; 60g Caster sugar; 38g Corn oil; 100g Unsweetened thick yogurt; 4 egg; 200g Light cream

by Q pig baby

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Yogurt cake rolls are sour and sour when you hear them made with yogurt. In fact, I want to say that neither the oil-free yogurt cake nor the oily yogurt cake rolls are sour! Its taste is sweet, and the taste is better than chiffon cakes. Because of the thick yogurt, the cake roll has the delicate taste of cheesecake. I like to eat yogurt cake very much. The taste is similar to cheesecake, but it is more cost-effective than cheesecake. In addition, cheese is hard to buy and yogurt can be made at any time.
Baking: ACA TM33HT electric oven 160 degrees middle level 20 minutes new oven trial, made two rolls, the results are very satisfactory, the color is uniform, the preheating prompt, and the temperature control are accurate, which can meet my high requirements~
Sanneng Square Baking Pan 28*28cm”

Ingredients

Half Sugar Yogurt Cake Roll

1. Homemade sugar-free thick yogurt and corn oil are put in a deep basin and beaten until the two are completely blended.

2. Then sift in the low-gluten flour and mix evenly.

3. Then add 4 egg yolks, mix well, this is the yogurt egg yolk paste, set aside.

4. Add 4 egg whites to fine sugar in portions, and whip until moist foaming state.

5. Mix the meringue paste and the egg yolk paste

6. Brush the mold with baking pan oil, then pour the cake batter, and shake out large bubbles.

7. Put it in the middle and lower level of the preheated oven, heat up and down at 160 degrees, and bake for 20 minutes.

8. When the cake body has cooled to a warm state, cut it at an angle to finish, and spread the whipped cream.

9. When the cake body has cooled to a warm state, cut it at an angle to finish, and spread the whipped cream.

Tips:
1. The yogurt used in the recipe is homemade sugar-free thick yogurt;
2. The cake rolls baked at this temperature are relatively tender, and the front rolls tend to stick to the crust, so I usually roll them back, white and very beautiful.