Soft and Delicious Yogurt Sponge Cake
1.
Ingredients: 120 grams of wheat flour for Arowana pastry, 40 grams of butter, 50 grams of white sugar, 1 egg, 120 grams of yogurt, and 5 grams of baking powder.
2.
Cut butter into cubes and soften at room temperature; add white sugar in 3 times and mix well.
3.
Beat the eggs, add in 4 times and mix well.
4.
Add 60 grams of yogurt and mix well.
5.
Sift low-gluten flour and baking powder.
6.
Add the sifted low-gluten flour to the egg yogurt plate and mix it into a paste.
7.
Add another 60 grams of yogurt and mix well.
8.
The well-stirred batter is non-granular, smooth, and moderately thick.
9.
Pour the mixed batter into the mold. This amount is exactly 6 pieces. After pouring the batter, shake the mold so that there are no gaps between the batter. To make it easier to eat and to clean the mold, put a piece of cake paper in the mold.
10.
Preheat the oven, 180 degrees, middle level, 15 minutes. 3 minutes have passed when I took the photo, so the oven display time is 13 minutes.
Tips:
1. For low-gluten flour, choose wheat flour for Arowana pastry, which is soft, easy to swell, and will not collapse. 2. Each oven is different, the temperature and time are slightly different. 3. It is best to choose plain yogurt for yogurt. The sponge cake will be the original flavor after baking. 4. The low-gluten flour and baking powder are sieved to make the batter easier to mix without particles.
