1. Put the egg yolks into the plate, add corn oil and powdered sugar.
2. Add yogurt, stir well and set aside.
3. Sift the low-powder and add it to the egg yolk yogurt. Stir until there are no particles.
4. Add lemon juice to the egg whites.
5. Stir at low speed for half a minute.
6. Add the powdered sugar in three times and stir until the foam is neutral. The cake baked like that will be soggy and not tasty.
7. Add the egg whites to the egg yolk paste in two batches.
8. Finally, add the egg yolk paste to the egg white paste and mix evenly from the bottom up. Do not make a circular motion to avoid defoaming.
9. Pour into the mold and shake gently.
10. Put the rose slices on the surface and put it in the oven.
11. Bake for 45 minutes at 160 degrees.
12. Cooling and demoulding, finished product picture.
13. Finished picture, breakfast.
14. Finished picture.
