1. Sift the flour and cornstarch after mixing
2. Beat three egg yolks in a clean basin
3. Pour the yogurt and mix well
4. Pour in corn oil and stir well
5. Sift in low-gluten flour and gently stir to make egg yolk paste
6. Add a little white vinegar to the egg whites, add sugar in three times and beat with an electric whisk until the whisk has a straight triangle
7. Add 1/3 of the meringue to the egg yolk paste, chop and toss
8. And then pour it back into the remaining meringue
9. Still cut and mix up and down to make a delicate cake batter
10. Sprinkle with cooked mung beans and stir well
11. Pour into an 8-inch cake mold (the mung beans are basically sinking to the bottom), preheat the oven in advance, and bake at 160 degrees for 40 minutes
12. After roasting, take it out and put it on the grilling net
13. Demould after cooling
Tips:After the cake is baked, take out the upside-down button and put it on the baking net immediately to prevent it from shrinking.
