How to make yogurt oil-free cake (8 inches)

Eating occupies an important position in our lives. How well a person eats is directly related to his sense of happiness. For the sake of ourselves and our families, it is better for us to cook at home as much as possible. The method of making yogurt oil-free cake (eight inches) is simple, which provides another possibility for those who can't cook.

1. Prepare various materials. You need to use thick yogurt, I use Mosilian.

2. Separate the egg whites and yolks and put them into two oil-free and water-free containers respectively.

3. Add 20 grams of sugar to the egg yolk.

4. Beat the egg liquid evenly.

5. Add yogurt.

6. Stir until smooth and uniform.

7. Mix the corn starch and low-gluten flour and sift them into the egg yolk paste.

8. Use a whisk to stir evenly and smoothly without any particles.

9. To make the cake taste more delicate, sift the egg yolk paste.

10. The sifted egg yolk paste is more delicate and smooth.

11. Add a few drops of lemon juice to the egg white and beat with an electric whisk at medium-low speed until coarse bubbles appear.

12. Add one third of fine sugar and continue beating at medium-high speed until fine texture appears.

13. Add one third of fine sugar and beat at medium-high speed until the whisk pulls out a curved hook-shaped egg white paste.

14. Add the remaining granulated sugar and beat at medium-high speed until a right-angle hook is pulled out and dry foam forms.

15. Pour one third of the meringue into the egg yolk mixture.

16. Use cutting and stirring techniques to mix the egg white paste and egg yolk paste evenly.

17. Add one third of egg yolk paste and stir evenly using the same method.

18. Finally, pour the egg yolk paste into the meringue.

19. Stir evenly using the same method.

20. Preheat the oven to 170 degrees. Wrap tin foil at the bottom of an eight-inch cake pan to prevent the cake batter from leaking out.

21. Pour the egg batter into the cake mold and shake it gently a few times to make the cake smooth.

22. Fill the baking tray with water and place it at the bottom of the oven. Put the cake on the baking rack in the second grid from the bottom. Bake at 165 degrees for 50 minutes.

23. Take out the cake after baking. Since the cake is very delicate, there is no need to turn it upside down. Just let it cool directly. The cake will shrink somewhat.

24. After cooling, the cake will automatically be demoulded and ready to be served.

Cooking at home is definitely hygienic. The recipe for the yogurt oil-free cake (8 inches) is simple, and you can make it delicious even if you don’t have any talent for cooking.