Yogurt Cake

Yogurt Cake

1. Prepare to weigh the various materials, melt the butter in water, mix the flour and corn flour through a sieve, and separate the eggs for later use.

2. Add yogurt to the melted butter (if the yogurt in the refrigerator should be taken out in advance to return to room temperature), use a manual whisk to stir evenly; add egg yolks (4 egg yolks are added in 4 times), stir well and add the next one.

3. Sift in the low flour and corn flour that have been sieved once in advance (the cake can be made more delicate by sieving twice), and stir evenly with the cooking method. Do not stir in a circular motion to prevent the flour from becoming gluten; the flour particles are scattered with a rubber spatula , You must be patient at this step, and mix until there are no particles and a thin paste.

4. Turn over the good batter and set aside for later use. Compared to Chiffon's egg yolk batter, this one is thinner.

5. Beat the egg whites, add 2 drops of white vinegar, beat at low speed until the fish eyes are soaked, add 20 grams of sugar, and continue to beat. (At this time, you can preheat the oven to 160 degrees, use a baking tray to put boiling water on the bottom of the oven, and put the baking net on the penultimate layer)

6. When it becomes thicker, add 20 grams of sugar for the second time and beat at medium speed.

7. The foam is more delicate, and the remaining 20 grams of sugar is added when there are lines on the surface. Turn to high-speed whipping, you can stop from time to time to check whether it has dry foaming.

8. When the whisk has a sharp tile corner when the whisk is pulled up (some whisks have 2 short and upright sharp corners), the beaten egg white is solid and creamy, not flowing, insert the chopsticks and stand upright. Do not tilt, you can see that it is fine foam when you touch it with your finger.

9. Use a spatula to take about one-third of the egg white batter into the egg yolk batter, stir it evenly with a stir-frying technique, do not make a circle to avoid defoaming and affect the rise of the cake.

10. Pour the mixed egg yolk batter back to the egg white batter and stir evenly in the same way

11. Pour into an 8-inch mold, raise it slightly on the countertop and knock twice, shake out the big bubbles in the batter, put the mold on the baking net, 160 degrees for 50 minutes. (The temperature of each oven is different, you need to adjust it yourself)

12. Bake for about 35 minutes and observe the cake. If the surface color is too heavy, lower the temperature a little; after the cake is baked, it can be easily demoulded and eaten after cooling down!

Tips:

1. This cake adopts a water bath method. You can also put boiling water on the baking tray and place it in the middle and lower layers, and put the cake mold in the baking tray for a bath, but it should be noted that if the bottom mold is used, it should be wrapped in tin foil. Live at the bottom to prevent water seepage!
2. When making most of the cakes, as long as the flour is sifted in, they must be turned evenly with a stir-frying method, and do not stir in circles!
3. When the baking time is up, you can insert a toothpick into the middle of the cake. Pull out the toothpick and it will be clean. If there is no batter, it will be baked!
4. The yogurt must be thicker. The yogurt is too thin and not suitable for production.