Yogurt Cotton Cake

Yogurt Cotton Cake

1. Prepare the ingredients you need in advance, and sift the flour in advance for use.

2. Beat 5 egg yolks and a whole egg into an oil- and water-free basin.

3. Add yogurt and stir well.

4. Add flour and stir to form a particle-free batter.

5. Heat the corn oil and pour it into the egg yolk paste, and continue to stir evenly.

6. Add a few drops of vinegar to the egg whites, stir with low powder, and add powdered sugar in three times.

7. Stir on low powder for 2 minutes, then add powdered sugar and stir for 2 minutes at medium speed.

8. Finally, stir at high speed for 1 minute. Stir to form a rigid foam, as shown in the figure.

9. Add the egg whites to the egg yolk paste twice. Finally, pour the egg yolk paste into the egg white paste and mix evenly from the bottom up. Do not make a circular motion to avoid defoaming.

10. Cover the baking tray with cake paper, pour the batter, and shake it gently to eliminate bubbles.

11. Preheat the oven, add a proper amount of boiling water to the baking tray. Heat up and down at 150 degrees and bake for 40 minutes.

12. When out of the oven, it will be reversed immediately, and it will be removed from the mold after cooling.

13. The finished picture can be cut into pieces!

14. Cut into pieces and serve.

15. Finished picture.

16. Finished picture.

Tips:

1. The size of each oven brand is different, and the baking time and temperature are different, which can be adjusted separately.
2. Bake with bath water method, the cake will be more delicate, tender and delicious
3. The first part is very important, 5 egg yolks plus a whole egg
4. You can use butter or corn oil
5. If you don’t have white vinegar at home, you can use lemon juice for egg whites