How to make oil-free yogurt cake (6 inches)

The increasing pressure at work makes many people unwilling to cook by themselves. Of course, it is also related to the difficulty of cooking. In fact, not all dishes require complicated processes. There are many delicious home-cooked dishes that are very simple to make, such as the method of making oil-free yogurt cake (six inches).

1. Beat the egg yolks and egg whites into two clean, oil-free large bowls respectively. Add yogurt into the egg yolk bowl and mix well. Sift in cake flour and corn starch and mix well.

2. Add sugar to the egg whites in three batches and beat with a whisk until wet foam forms. (Gently pull up the whisk head, the egg white can be pulled into a curved corner)

3. Preheat the oven to 150 degrees while beating the egg whites. Heat hot water on a baking tray. Add one-third of egg whites to the egg yolk paste and stir evenly. Pour the egg yolk paste into the egg whites and mix well.

4. Wrap the removable bottom mold with tin foil, wrap it in two layers to prevent water leakage. Pour the cake batter in and shake it twice to remove the large bubbles. Place in the oven and bake for 40 minutes. Do not take out. Leave it inside to cool before taking it out.

5. After baking, it is recommended to refrigerate for more than two hours before eating. The taste is the best.

It is a blessing to have a healthy body. The oil-free yogurt cake (six inches) is easy to make and is a favorite recipe of many people.