Oil-free Yogurt Cake
1.
Two eggs, separated from egg yolk protein. Add yogurt to the egg yolk. It is recommended to choose thick yogurt, as the finished product tastes better.
2.
Sift in the flour, stir evenly, no particles, fine and smooth.
3.
Add a few drops of lemon juice to the egg whites, and add the fine sugar to the egg whites three times. Beat the egg whites until the egg whites are like a sharp hook. The egg whites are beaten until hard foaming. Slowly lift the whisk to make a small hook. The albumen won't fall out even if the pot is inverted, it's fine.
4.
Take half of the meringue and put it in the egg yolk paste and mix well. Mix well by turning or cutting. Be sure not to draw a circle, it is easy to get ribs.
5.
Pour the evenly mixed cake batter into the remaining meringue.
6.
Pour into the mold and shake out the bubbles. Put the mold in the oven, and adjust the oven to 170 degrees for 50 minutes. Put water in the baking pan and put it in the bottom layer. This method is called the water bath method. The water bath method will heat the cake evenly and prevent cracking.
7.
After being baked, place it upside down immediately, and release it from the mold after it has cooled completely. Top with yogurt and pair with some fruits (fruits can be matched as you like).
Tips:
Different ovens will have temperature differences. If the top of the finished product you bake is a little cracked or retracted, it doesn't matter, don't pursue perfection too much, after all, the last word is for babies to eat.
