1. Prepare all ingredients
2. After separating the egg yolk and egg white, add corn oil to the egg yolk and stir until it is emulsified. No oil stars can be seen on the egg yolk liquid.
3. Pour in the yogurt and mix well
4. Sift in cornstarch and low-gluten flour and mix well
5. In order to make the batter more delicate, you can sift it with flour
6. Add a few drops of lemon juice to the egg whites, add sugar in three times, beat with an electric whisk until neutral foaming, lift up the egg beater, the meringue presents a big hook state
7. Take 1/3 of the meringue into the egg yolk batter, quickly cut and mix evenly with a spatula
8. Then pour the cut batter into the remaining meringue, use a spatula to quickly cut and mix evenly
9. Put 1-2 layers of tin foil on the outer bread of the 8-inch cake mold to prevent water from leaking into the cake batter during baking. Put a piece of baking oil paper cut to a suitable size at the bottom, and then pour the mixed yogurt cake batter into the mold
10. Pour one-third of the height of water into the baking pan, and place the entire pan into the bottom of the oven. The upper and lower tubes of the oven are heated at 120 degrees for preheating. After preheating, put the cake mold in the baking tray
11. After baking in a water bath for 60 minutes, turn to 150 degrees and bake for 10 minutes to make the surface of the cake colored
12. After baking, take out the cake, let it cool, and remove the film, put it in the refrigerator for more than 4 hours before eating
Tips:1. All containers and tools that contact protein should be oil-free and water-free
2. The egg whites only need to be sent to neutral. If the egg whites are sent too much, the surface will easily crack during the baking process
3. The yogurt cake needs to be put in the refrigerator and eaten after refrigeration
