1. Prepare materials.
2. Pour the yogurt and corn oil into a bowl, and use a manual whisk until fully integrated.
3. Add 15 grams of caster sugar and egg yolk and mix well.
4. Sift into the low powder twice.
5. Each time, use a manual whisk to stir evenly until there are no particles.
6. Add the egg whites with lemon juice, add white sugar in three times and beat until nine is distributed.
7. Take one-third of the meringue and add the egg yolk batter, and mix well.
8. Pour the remaining two-thirds of the meringue and stir evenly.
9. Mix well.
10. Pour the cake batter into the mold and shake it a few times from top to bottom to remove large bubbles.
11. Preheat the oven at 150 degrees, the upper and lower heat, 150 degrees, and bake the middle and lower layers for 35 minutes.
12. After baking, invert the mold and insert it on the wine bottle.
