Oil free Yogurt Cake
Step 1 . Prepare all the raw materials.
Step 2 . Separate all eggs, yolk and egg white, stir the yolk and add yogurt.
Step 3 . Add the sieved low gluten powder and stir evenly.
Step 4 . The egg beater blows the egg whites until they are hard and frothy.
Step 5 . First, add one-third of the egg white to the egg yolk batter and stir evenly, then pour all of it into the egg white and stir evenly.
Step 6 . Mix everything well and pour it into a cake mold filled with oiled tin foil, shaking out any bubbles inside. I used an 8-inch mold, which feels a bit too big.
Step 7 . Preheat the oven to 170 degrees, add hot water to the baking tray, place the cake mold inside, and bake on the second to last layer of the oven. 170 degrees for 25 minutes, cover with aluminum foil after coloring, bake at 150 degrees for another 40 minutes, lightly tap the surface of the cake without any rustling sound.
Step 8 . The finished product is quite beautiful, but water accidentally entered the bottom, affecting the taste of the cake. Next time, we need to add an extra layer of tin foil.
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