Put the egg whites in a clean container without water and oil, and beat the vinegar until it is hard and frothy.

Add 2 tablespoons sugar to yogurt and stir until uniform.

Add egg yolks one by one and stir well.

Sift the low flour and corn starch, put them into the yolk of yogurt, and stir with a rubber knife until there are no particles.

Put the 1/3 protein paste into the egg yolk paste and stir well.

Pour in the remaining 2/3 protein paste and stir well.

Pour it into the cake mold, shake it a few times and make a big bubble. The cake mold is covered with tin foil to prevent moisture from entering during baking. )

There is a baking tray with hot water in the oven, preheat it to 340 F/ 170 C, put the cake mold in the baking tray for 10 min, then adjust the temperature to 300F/ 150C and bake for 50-60 min. When the toothpick is inserted and pulled out, it means that the cake is cooked. )

Take it out and let it cool, and then you can demould it. Cut it open and see. Wet and slippery.