1. This recipe makes about 26 mini cakes. Let’s prepare the paper mop first, because I don’t have a mold to set the shape, so I used two paper mops at a time!
2. Pour yogurt in the basin
3. Pour in corn oil
4. Add egg yolk
5. Stir well
6. Sift in low flour and cornstarch
7. Stir well
8. Add egg whites to lemon juice in three times and add fine sugar to beat until stiff foaming (as shown in the picture)
9. Divide the meringue into one third until the egg yolk paste is cut and mix evenly, then pour it back into the meringue bowl and mix evenly
10. Put in a piping bag
11. Squeeze into the cake paper mop, gently shake the cake batter
12. Put it in the preheated oven at 150 degrees and bake for about 25 minutes
13. Eat one out of the oven, soft and sweet!
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