How to make yogurt cake

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  1.Separate the egg yolk and egg white, and put them into a water-free and oil-free basin.Prepare all the ingredients, pour the yogurt and oil into the egg yolks, and stir evenly.You can add some cornstarch, but I didn’t (the yogurt in the lower left corner is the morning sun yogurt you usually buy in the supermarket, other brands are also acceptable)

• 2. Add the white sugar to the egg whites and beat (separately two to three times) until warm and foamy (turn the basin upside down so that the egg whites will not fall out.It is recommended to use a whisk, it will take a long time to beat manually)

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  3.After step one is completed (that is, add oil and yogurt to the egg yolk), divide the beaten egg whites into two times to join.(Be careful to stir up and down, do not use a whisk.If the foam is defoamed, the cake may not rise, so it is best to stir manually)

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  4.Pour into the mold (eight inches).Because my oven is set at a low temperature, the temperature deviates.I baked it twice, the first time at 160 degrees for 30 minutes it was not too cooked.The second time, about 135 degrees, 20 minutes

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  5.The finished product is quite delicious.