Yogurt 100g low-gluten flour 45g egg yolk 2 egg whites 2.

Accessories fine sugar 35g vanilla extract 3 drops white vinegar a few drops.

Method for making oil-free yogurt cake

1. Separate the egg yolk and egg white in advance, pour the yogurt into the basin, and add the egg yolk and a few drops of vanilla extract.

2. Stir thoroughly and evenly

3. Then sift in the low-gluten flour.

4. Stir well again

5. Add a few drops of white vinegar to the egg white, add sugar several times, and beat well with an egg beater.

6. Beat the egg whites until they are hard and foaming (lift the eggbeater head to form a stable angle).

7. Take 1/3 of the egg white cream and mix it evenly in the egg yolk paste.

8. Pour them all back into the remaining 2/3 meringue and stir well.

9. Then pour into a 6-inch cake mold.

10. Put it in the middle and lower layers of the preheated oven, and put warm water on the bottom baking tray, 170 degrees, for about 40 minutes!

Cooking tips

Baked cakes don't need to be turned over. Let it cool a little and you can demould it.