Oil-free Yogurt Cake
1.
To prepare the materials, I didn't buy old yogurt, so I used Custard.
2.
Separate the egg white and egg yolk, add the egg yolk to the yogurt and mix well.
3.
Sift in the low powder and starch in separate steps, and mix well in a zigzag manner, without making a circle.
4.
Add white granulated sugar three times when whisking the egg whites, and beat until the basin can be turned upside down and does not flow.
5.
Add one-third of the meringue to the batter and mix well.
6.
(At this time, the oven needs to be preheated, or it can be preheated in advance) Put the baking pan six minutes full of water into the lower layer, turn on the upper and lower heat of the oven, set at 150 degrees for 60 minutes. Pour the well-mixed batter again into the meringue and mix well. Put greased paper on the abrasive tool, (or not, I don’t need to wash the abrasive tool). Wrap tin foil around the abrasive tool to prevent water from entering. Vigorously shake the abrasive tool twice to release the atmosphere, and then put it in the pre-prepared baking pan.
7.
The cooked cake will be stuffy in the oven without fire for 20 minutes, and then buckle upside down on the grid and let cool, it will taste better if refrigerated!
Tips:
1. The temperature of the oven can be adjusted according to the power of the personal oven. My power is small and low temperature baking 150 degrees is just right!
2. How to distinguish whether the cake is cooked or raw: Insert a toothpick into the bottom of the cake. The toothpick is clean and does not stick to the powder, which means it is cooked. Otherwise, you need to continue baking!
3. If it is not a movable abrasive tool, do not need to wrap tin foil!
4. If there is no low flour, you can use 55g of all-purpose flour and 35g of corn starch. If you don't like sweet, the sugar can be reduced to 40g!