1. Pour yogurt into the cooking basin and let it stand at room temperature.

2. Add the egg yolk into the yogurt in several times and mix well. Sift the low-flour and corn starch into a pot and mix well.

3. Put the egg white into a clean, oil-free and water-free basin, add a few drops of white vinegar, add white sugar three times, and beat with an eggbeater until it is hard to foam each time. Lift the eggbeater with a fishhook elbow.

4. Preheat the oven in advance, 160 degrees, and preheat the tray with water.

5. Add one-third of the egg white to the egg yolk liquid and stir evenly like cooking, then add one-third of the egg white to the egg yolk liquid and stir evenly. Finally, pour all the egg yolk liquid into the remaining egg whites and mix well. Pour the mixture into a 6-inch movable bottom cake mold, and shake the cake mold a few times to exhaust the air.

6. Wrap the bottom of the mold with tin foil to prevent water from entering the cake, and put it in a tray, oven 160 degrees for 60 minutes. I covered the cake with a piece of tin foil to prevent the surface from baking black. Take off the tin foil in the last ten minutes, and the surface is yellowish.