Yogurt Cake

Yogurt Cake

Introduction:

"Did you find out? It's oil-free, delicious and light. It's a good afternoon tea with lemon tea

Production steps:

Step 1: separate the egg yolk and egg white, and keep the container clean without oil and water

Step 2: pour the yogurt into the yolk

Step 3: pour in the sifted flour twice

Step 4: stir well to form yolk paste

Step 5: add a few drops of lemon juice to the egg white

Step 6: add 1 / 3 white sugar when electric egg beater makes fish eye blisters

Step 7: add 1 / 3 white granulated sugar when you continue to make bubbles

Step 8: add the last 1 / 3 of sugar to the texture

Step 9: beat to dry foam, when the egg head has a small vertical sharp corner, the protein paste will be good

Step 10: pour 1 / 3 protein paste into the egg yolk paste, and mix up and down

Step 11: pour it back into the batter, continue to stir it up and down until smooth, pour in the 6-inch cake mold (the bottom of the cake mold is tightly wrapped with tin foil in advance), and shake out big bubbles

Step 12: add hot water to the pan, I add about 1.5cm height, then put the cake mold on the baking pan, preheat the oven at 170 degrees, bake in the middle for 25 minutes, turn to 150 degrees and continue to bake for 50 minutes. (after coloring, cover with tin foil)

Materials required:

Homemade yogurt: 200ml

Eggs: 4

Low powder: 70g

White granulated sugar: 50g

Lemon juice: a few drops

Note: there is a small mistake. When baking the cake, it should be placed in the middle and lower layer of the oven. I put it in the middle layer, which makes the finished product a little wet, but it tastes good after refrigerated in the refrigerator.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet