1. After the yogurt is taken from the refrigerator and placed at room temperature, it is mixed with the liquid butter, and stirred until it is uniform and without particles.
2. Pour the whipped cream and stir well.
3. Add the egg yolk and stir well.
4. Mix low flour + cornstarch, sift and add.
5. Stir until there are no particles at all to form a yogurt and egg yolk paste.
6. Take another pot and add sugar in portions.
7. Whisk the egg white liquid until the upper part of the whisk is slightly curved and there is a fish hook-shaped hook in the basin.
8. Take 1/3 of the egg white paste, add it to the yogurt paste, and mix evenly by cutting and mixing.
9. Pour all the mixed yogurt paste into the egg white bowl, cut down from the edge and mix evenly to form a cake liquid. (Be careful not to stir in circles, otherwise the egg whites will defoam, and the cake will be very collapsed~ The height of the cake is supported by bubbles. This is what I realized after many failures)
10. Pour the mixed cake liquid into the mold wrapped in tin foil, and vigorously knock twice to exhaust.
11. Place the cake mold on the baking tray, pour hot water into the baking tray, and put it into the preheated oven.
12. In the middle level, fire up and down, 160 degrees for 60 minutes.
13. The freshly baked yogurt cake is chubby and cute.
