Lemon Yogurt Cake

Materials

One 6-inch chiffon mold, 170g of thick yogurt, 2 eggs, 48g of cake flour, 15g of cornstarch, 1 lemon zest shavings, 40g of sugar substitute, a few drops of lemon juice

Steps:

1. Yogurt+egg yolks whisked together well

2. Sieve the cake flour and cornstarch. Add lemon zest crumbs and mix until there is no dry powder

3, egg white + lemon juice + sugar substitute whipped to a small curved hook

4, egg white in two parts of the egg yolk batter, pour into the mold, placed in a baking dish with hot water

5, preheated oven, water bath 150 degrees 30 minutes to 140 degrees 30 minutes (to observe the coloring), simmering for 20 minutes out of the oven, take off the mold to cool. Refrigerate for better taste!