Yogurt Cake

Name: Yogurt Cake
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 65g granulated sugar; 250g Yogurt; 65g Low-gluten flour; 5 egg; A few drops Lemon juice; Some Mango cubes; 35g Cornflour

by Q pig baby

4.9 (1)

Favorite

4

Difficulty

Easy

Time

1h 30m

Serving

4

I just bought a bunch of yogurt in the refrigerator, so I’ll try my mother-in-law, try my oil-free yogurt cake~ Bake it in a cheese mold and put it in a plastic box, just like the cheesecake bought outside, haha! There are also some small cupcakes. I topped it with yogurt and added mango flesh. It became another delicious dish. My cousins like it very much!

Ingredients

Yogurt Cake

1. I use large eggs, separate the eggs

2. Add 250 grams of yogurt to the egg yolk and mix well

3. Sift low-gluten flour and corn starch (cornstarch) into the stirred egg yolk liquid

4. Cut and mix into a particle-free paste

5. The egg whites are placed in an oil-free and water-free container, and there should be no egg yolk liquid. Add a few drops of lemon juice

6. Add the confectioner's sugar in three times to beat

7. Hit to rigid foam

8. Cut the meringue and egg yolk paste up and down, mix well

9. Pour the mixed batter into the mold and shake it lightly to produce large bubbles

10. After mixing, put it in a preheated oven to prevent precipitation. Heat up and down at 160°C for 65 minutes, then adjust to 170°C and bake for 5 minutes (place a plate of boiling water at the bottom of the oven, and a grill net on the penultimate layer)