200 grams of yogurt, 4 eggs, 50 grams of low-gluten flour, 20 grams of millet flour, 50 grams of butter and 70 grams of fine sugar.

working methods

1, 50G of butter is dissolved in insulating water, and 200G of yogurt is added and stirred evenly. Then separate the egg yolks, add one egg yolk to the yogurt at a time, stir well before adding the next one, adding four egg yolks in total.

2. Stir well, then sift in flour and corn flour, and stir well with a rubber spatula to form a batter for later use. Add a few drops of white vinegar to 4 egg whites and beat with electric egg beater until it thickens. Add fine sugar in three times and stir until it is difficult to foam into protein cream. (At this time, you can preheat the oven to 175 degrees and put water on the bottom baking tray. )

3. Put one third of the egg white cream into the batter, cut and mix evenly, then add the remaining egg white cream and cut and mix evenly. Be careful not to stir in circles to avoid thickening the batter and defoaming the egg white cream.

4. Put it into an 8-inch cake mold and shake it twice on the table to shake out bubbles. Bake in a preheated oven 175 degrees for about 55 minutes, and bake in a water bath. PS: Baking: one 8-inch cake, 175 degrees, 55 minutes, baked in water bath.

When the cake is baked, take it out of the oven and let it cool. It's best to put it in the refrigerator before eating. It looks a bit like cheesecake, and it tastes really beautiful with homemade strawberry jam.