Light Yogurt Cake

Name: Light Yogurt Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 35g corn starch; 95g Low-gluten flour; 5 Large egg; 60g Caster sugar; 250g Unsweetened thick yogurt; 4 drops Lemon juice

by Q pig baby

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Many girls like to eat cakes, but because the making of cakes consumes a lot of sugar and oil, they tend to get fat if they eat too much, so they stay away. Since it is difficult to buy the ideal "slimming" cake, let's DIY at home and make a light yogurt cake without oil today. The so-called light yogurt here is the real plain yogurt with zero sugar content. For molds, it is best to use non-stick molds for easy demolding. As a reminder, this is an 8-inch round cake mold. I poured it into a 7-inch non-stick Cuckoo Hoff mold, which can make two. For baking, water bath baking is used. The cake tastes moist and soft, light, and has a strong yogurt taste, but it is not sour, but has a light sweetness. I hope it can relieve the girls~

Baking: water bath method, 160 degrees up and down fire, the second bottom of the grill, 80 degrees hot water on the bottom of the baking tray, bake for about 60 minutes Mold: 7-inch non-stick Cuckoo Hoff mold pineapple-shaped Savarin convex 2 pillar cake molds"

Ingredients

Light Yogurt Cake

1. Put 5 egg yolks and 250 grams of homemade sugar-free thick yogurt into a deep basin and mix well.

2. Sift in 95 grams of low-gluten flour and 35 grams of corn starch, mix until there are no particles, and set aside.

3. Add 4 drops of lemon juice to 5 egg whites, and beat at low speed until coarsely foamed.

4. Add 60 grams of caster sugar in 3 times and beat the egg whites at medium speed.

5. Dispense until hard foaming, small and straight.

6. Cut and mix the egg white batter and egg yolk batter to form a yogurt cake batter.

7. Two 7-inch non-stick Cuckoo & Hoff molds are each brushed with a thin layer of baking pan oil.

8. Pour in the cake batter and shake out large bubbles.

9. Put a pot of hot water on the baking tray and place it on the bottom layer. Place the grill on the penultimate layer. Place the cake mold on the grill. Bake at 160 degrees for about 60 minutes.

10. After being out of the oven, the cake can be unmolded upside down, or not upside down. After cooling at room temperature, put it in the refrigerator for 2 hours before unmolding for consumption.

Tips:
1. Add a few drops of lemon juice when whisking the egg whites. It can be replaced with vinegar, if not, you can ignore it.
2. Since the cake does not contain oil, please use a non-stick mold to make it. If you use anode molds, brushing with baking pan oil or padding with oil-absorbing paper will help demold the mold.
3. This is an 8-inch cake. I used two 7-inch non-stick hollow molds to bake, and the result is like this.
4. Please adjust the baking time and temperature according to your own oven. Check whether the cake is cooked. You can insert it with a bamboo stick and pull it out. Clean means it is cooked.