raw materials: 6 eggs, 12g of low-gluten flour, 95g of sugar, 9g of yogurt and white vinegar (lemon juice).

manufacturing steps:

1: firstly, prepare two clean bowls, separate the yolk and albumen of six eggs, first, stir the yolk, add 15g of white sugar and 9g of yogurt, and then pour 12g of low-gluten flour and mix well, as long as there is no granule in the egg paste.

2: Add a few drops of white vinegar or lemon juice to the egg white and beat it with an eggbeater, then pour 8g of white sugar into it for three times to beat the egg white finely.

3: put the egg whites in the yolk three times. After putting them in, don't beat around and stir them. Try to mix them well in the form of stirring to avoid foaming inside.

4: prepare an eight-inch square mold, spread a layer of silicone oil paper inside, bake at 18 degrees for 5 minutes, and when it's time to take it out, tear off the oil paper and cut it into small pieces to eat.

Precautions for making yogurt cake

1: Don't put egg whites and egg yolks in a bowl. First, stir the egg yolks, then add sugar, yogurt and stir them evenly until there is no granule in them. It is best to add a little white vinegar or lemon juice to the egg whites, so that the protein will be more stable. Because the cake is fluffy, it depends entirely on the protein, so it is very important to beat the protein.

3: When putting the egg whites and egg yolks in a bowl, never stir them in circles. Remember to use the method of stirring, so as not to generate bubbles inside.

4: If you put a lot of eggs, the cake will definitely be beaten, and the mold should be prepared to be larger. Don't forget to spread a layer of oiled paper inside the mold, so that the cake will be easier to demould.