Yogurt Traditional Cake

Let's do the preparation work: prepare fine granulated sugar, thick yogurt, and low-gluten flour (cake flour).

The eggs should be at room temperature, taken out of the fridge in advance to warm up. Separate the yolks and whites, and crack them into two dry, oil-free bowls respectively.

Pour the corn oil into a bowl and heat it to 70-80 degrees. The heating method is not limited; you can heat it directly or using a water bath.

Remove the heated corn oil from the heat and immediately sift in the low-gluten flour. Use a whisk to stir evenly in a 'Z' pattern, then add the thick yogurt and mix well. Finally, add the egg yolks in three batches, mixing evenly in the same manner. The egg yolk batter is complete and can be set aside.

Next, handle the egg whites. Add lemon juice or white vinegar to the egg whites, which helps with whipping and also removes the odor. Use an electric mixer on high speed to whip the egg whites, adding the granulated sugar in three separate additions. In the final stage of whipping, you can reduce to medium-low speed to avoid over-whipping. Whip until, when you lift the beaters, the egg whites form large curved peaks and appear smooth and glossy, indicating that they are properly whipped.

Take one-third of the meringue and add it to the egg yolk batter, using a spatula to fold it roughly evenly by lifting and folding motions, then pour it all back into the remaining meringue and mix evenly using the same method.

Line an old-fashioned deep pan (8 inches) with parchment paper in advance. Pour the cake batter from a height of 20 cm above the pan, gently tap the pan to release large air bubbles, place it in the deep pan that comes with the oven, and add about 1.5 cm of water.

Preheat the oven with the bottom heat at 150 degrees for more than ten minutes in advance. Equipment: Midea Encounter Oven PT4012W.

Place in the lower layer of the oven and bake for 1 hour.

Pull the baked cake with the parchment paper onto the wire rack, tear off the surrounding parchment paper to let it cool. Doing this ensures the old-fashioned cake doesn't collapse, doesn't shrink at the waist, and is particularly perfect.

You can cut it into pieces without letting it cool completely. Once it has fully cooled, store it in a sealed package, refrigerate, and consume within three days.

With a delicate and dense texture, this yogurt classic cake will make you fall in love after just one bite. Give it a try.

Finished product.