How to make 8-inch hollow yogurt cake

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  1.Separate the egg whites and yolks and add lemon juice.

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  2.Use a whisk to beat at high speed for 30 rounds.If bubbles appear in the egg whites, add 30g caster sugar.

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  3. Beat the egg whites 50 times at high speed with a whisk, until the egg whites are fluffy and droopy.Hook.Add another 15 grams of caster sugar.

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  4. Continue beating for 50 rounds until the egg white becomes fine and smooth, then add 15 grams Caster sugar.

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  5.Continue to beat for about 30 rounds.Because it is a hollow mold, the egg whites will be more round.The mold is slightly softer.

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  6. Add salt and yogurt to corn oil.

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  7.Use a whisk to mix evenly at low speed.

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  8. Add the egg yolk and vanilla essence, and also use a whisk to beat at low speed evenly.

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  9.Sift the low-gluten flour.

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  10. Stir with a whisk first, then mix well with a spatula.

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  11. Stir until thick and the dripping batter will not disappear immediately.

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  12.Put one-third of the meringue into the egg yolk paste.

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  13.Use the stirring technique to mix the cake batter evenly.

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  14.The cake batter is thick and delicate.

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  15. Pour the cake batter back into the egg whites and continue to stir.

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  16. Stir it about 50 times, and the thick cake batter will be completed.

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  17. Pour the cake batter into the mold.The batter should be thick.Shake it a few times.The paste will be smooth underneath.

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  18. Preheat the oven to 150 degrees and put the mold into the oven.

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  19. Bake for 40 minutes.

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  20.After baking, turn it upside down and let it cool immediately, and then remove it from the mold after three hours.

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  21.This is the front of the cake that is flat.

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  22.The cake at the bottom is very beautiful.

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  23.The cake on the side is more beautiful.A cake like this will make you appetizing.

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  24.The internal tissue is delicate and soft when cut, and it is also a pleasure to eat this kind of cake for breakfast.