How to make oil-free yogurt cake

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  1. Prepare the required ingredients, take two clean and oil-free containers, and separate the egg whites and egg yolks.

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  2. Add yogurt to the egg yolk and stir evenly.The yogurt should be thick and homemade.Yogurt will work too.

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  3. Then sift the low-gluten flour and cornstarch into the egg yolks and stir evenly.But don't over mix to prevent the flour from becoming glutenous.

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  4. Add lemon juice to the egg whites.If there is no lemon juice, use vinegar instead, and divide it three times.Add fine sugar and beat with an electric egg beater at high speed until wet peaks form, that is, when the egg white tip comes out of the egg beater, it is in the shape of a hook.

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  5. Take one-third of the meringue and put it into the egg yolk paste, use a spatula to move up and down Mix well.

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  6. Pour the mixed batter back into the remaining meringue and continue to fold.Mix well.

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  7. Preheat the oven to 135 degrees with upper and lower heat, and apply smear on the bottom and inner wall of the light cheese mold Apply a layer of butter to make it easier to remove from the mold, then pour the batter into the mold and shake it a few times to release big bubbles.

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  8. Take a deep baking pan and fill it with water.The depth should not be less than three centimeters, and then put The mold is placed in water.

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  9. Place the baking sheet into the lower shelf of the preheated oven and bake at 135 degrees with upper and lower heat About 70 minutes.

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  10. There is no need to invert the mold after the cake is baked.The cake will automatically break away after about seven or eight minutes.The inner wall of the mold will also shrink slightly, which is normal.You can demould after the mold is no longer hot.

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  11.A light and delicate yogurt cake is ready.Refrigerate it before eating.It tastes even better!

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  12.The internal structure is also very delicate, and it tastes particularly smooth!