Yogurt Cake

Yogurt Cake

1. Separate the egg white and egg yolk into the basin, and the basin must be oil-free and water-free

2. Add corn oil and homemade yogurt to egg yolks and stir well until emulsified

3. Sift in the low-gluten flour, and mix the batter back and forth until there is no dry powder or particles in a straight egg shape. Do not stir in circular motions.

4. Add sugar to the egg whites and 3 drops of white vinegar all at once

5. Whisk at high speed until hard foaming, and the whisk is lifted into a hook state

6. Take two-thirds of the egg white and add it to the egg yolk paste, stir evenly from top to bottom, do not stir in circular motions to prevent defoaming

7. Pour the egg yolk batter into the remaining one-third of the meringue and continue to mix from bottom to top to form a cake batter.

8. The movable bottom mold is wrapped in two layers with tin foil, and the oven is heated at 120 degrees and lowered at 150 degrees to preheat

9. Pour the cake batter into the live bottom mold and shake it lightly to produce bubbles

10. Put the mold in the oven, pour cold water into the oven, and bake in the water bath for 1 hour after the oven is heated for 120 and lower for 150.

11. The baking cake slowly rises

12. After baking, the cake does not need to be inverted, just take it out and let it cool and unmold. It is normal for a little fall back

13. Finished product

14. Finished product