How to make yogurt cake 8-inch version

We don’t have to eat all kinds of delicacies to get the nutrients our body needs. There are some ingredients that can be used to make delicious and nutritious dishes. For example, the eight-inch yogurt cake is not difficult to make and it suits the taste of the general public. It is a very good choice.

1. Take two containers without oil or water, separate the egg yolk and egg white, add sugar to the egg white bowl twice, and beat the egg white until small pointed corners are raised and the thick lines do not disappear.

2. Adding white vinegar or lemon juice is to make the protein more stable. I didn’t add it because I didn’t have it at home (*¯﹀¯*)

3. Add yogurt to the egg yolk, sift all the flour, add in and mix until there are no particles, then add salt.

4. To mix, first add 1/3 of the egg whites to the egg yolks and mix, then pour it back into the egg white bowl and mix evenly.

5. In order to save time, I just mix it briefly and then put it into the mold, then shake it a few times.

6. Bake at 50 degrees in a water bath for 60 minutes. Observe the color and make sure to cover with tin foil. Finished product picture

7. Turn upside down and let cool, then remove from the mold.

8. After slicing, the taste is very refreshing, with the aroma of yogurt, but not as good as the chiffon cake, too soft and not elastic. I will try it again next time.

Eating occupies an important position in our lives. The eight-inch version of yogurt cake is easy to make and can provide us with a lot of nutrition. It is worth recommending.