Yogurt traditional cake, super soft and wobbly, as cute as a corgi's butt, with a soft and refreshing texture.

Name: Yogurt traditional cake, super soft and wobbly, as cute as a corgi's butt, with a soft and refreshing texture.
Yield: 4 servings
Cuisine: Baking
Ingredients: 6 piece Egg; 120 g Yogurt; 60 g Vegetable oil; 60 g low-gluten flour; 10 g Cornstarch; 70 g Granulated sugar; 6 g Lemon juice

A homemade recipe for Yogurt traditional cake, combining egg, yogurt and vegetable oil; baked until light, fluffy and golden. Great for beginners and experienced home cooks alike.

0 minNewMedium Baking Bake Sweet

Instructions

1
Separate the egg whites and yolks of 6 eggs in advance, and freeze the egg whites for later use.
2
Sift 60 grams of low-gluten flour and 10 grams of corn starch together into a bowl.
3
Heat 60 grams of vegetable oil until it forms oil threads and starts to roll, which is around 70-80°C. Pour it into the flour and stir until well mixed into a paste.
4
6 egg yolks, added in two batches, and stirred until well combined.
5
120 grams of yogurt (I used thick yogurt), add it in and stir evenly.
6
It's best to sift it once to make the batter smoother.
7
6 refrigerated egg whites and 6 grams of lemon juice, first whip them, whipping until the foam forms large 'fish eye' bubbles.
8
70 grams of fine granulated sugar, added in three parts while whipping—in the stages of coarse foam, medium foam, and fine foam, add while whipping at each of these states.
9
Beat until it just holds the beat, a small flexible hook is sufficient when using the whisk.
10
Take 1/3 of the beaten egg whites and add it to the egg yolk mixture.
11
Mix evenly using a folding method.
12
Then pour it all back into the egg white mixture.
13
Continue folding and mixing evenly.
14
Line the inch-round mold with parchment paper in advance, and pour the batter from a height. Shake the mold slightly to level the batter.
15
Tap the mold twice, then use chopsticks to draw a few circles in the batter; this can remove large bubbles.
16
Prepare a large deep baking pan, place the cake mold inside, pour half of cold water into the baking pan, and then put it into the oven.
17
Preheat the oven to 150℃, and bake for 70 minutes (Note: After the cake surface browns, cover it with a sheet of aluminum foil to prevent it from burning).
18
After baking, tap it twice to release the heat inside the cake.
19
Then demold and let it cool.
20
Yogurt old-fashioned cake, completed O(∩_∩)O
21
The texture is fresher, and the cake is super soft.
22
It satisfies the mouth, and it is soft and tasty when bitten.
23
After being refrigerated, it has a light cheesecake-like taste, making it perfect for eating in the summer.