1. Prepare all the raw materials needed
2. Egg yolk protein separation
3. Add egg yolk to corn oil and mix well, then add yogurt and mix well
4. Sift in low flour and corn starch and mix well
5. Add a few drops of lemon juice and stir well for later use
6. The egg whites are added three times with sugar to beat until moist foaming, while the oven is preheated to 140 degrees
7. Add the beaten meringue to the egg yolk paste three times and mix well
8. Wrap the mold with tin foil, pour the cake batter into the mold, shake it a few times, and put it in the oven at 140 degrees for 60 minutes in a water bath
9. It's out
Tips:1. I use Greek yogurt, homemade yogurt can increase the amount of sugar as appropriate
2. When sending the egg whites, pay attention to the state of sending it, so that it won’t flow when it’s undercut.
3. In the water bath method, ensure that there is always water in the baking tray, if not, add it in time, and remember to cover the upper layer with tin foil when there is still 20 minutes to avoid cracking
4. Don't rush to take it out after baking to avoid severe retraction, use the residual temperature of the oven to make the cake have a buffer process
