Yogurt Cake

Yogurt Cake

1. The chai egg used, the amount of egg yolk is 130 grams, first melt the butter and stir well with the egg yolk, then add the yogurt

2. Stir well again

3. Sift the low-gluten flour twice in advance, and then sift it into the egg yolk paste

4. Stir evenly

5. Add a dozen drops of lemon juice to the egg white, the amount of egg white is 280 grams

6. Whisk on low speed until large bubbles add 1/3 of the sugar

7. Continue to beat until more frothy and add 1/3 of the sugar

8. Add the last 1/3 of the sugar when whipping until the foam is fine

9. Turn to high-speed whipping, when the whisk has a downward curve in advance, turn to low-speed whipping

10. Whisk at low speed until the egg beater has a sharp right angle when you lift it.

11. Take 1/3 of the egg white and add it to the egg yolk paste

12. Stir evenly

13. Pour the mixed batter into the remaining egg whites

14. Still mix evenly with the method of turning

15. Pour the mixed batter into a baking pan covered with greased paper, lift it up vigorously and shake it up to produce big bubbles

16. Bake in the oven at 150 degrees for 25-30 minutes

17. Baked cake

18. Inverted buckle and let cool and then cut into pieces

Tips:

I use chai eggs, 30*30 baking pan, if you use ordinary eggs, 6-7