Oil-free, low-sugar yogurt cake recipe

Oil-free, low-sugar yogurt cake

The cut surface reveals a delicate and soft texture.

Prepare two clean, dry bowls. Separate the egg whites and yolks, and refrigerate the egg whites first.

Egg yolk batter: Add 180g of yogurt and 1g of salt to the egg yolks and mix well.

Sift in 30g of low-gluten flour and 10g of cornstarch.

Stir until smooth and free of lumps.

Meringue: Add a few drops of lemon juice or white vinegar to the egg whites.

Add sugar in three batches

Whip egg whites at medium to high speed

Whisk until the egg whites form soft peaks, then switch to low speed.

The meringue should be whipped until smooth and glossy, until it forms soft peaks when lifted.

Mixing: (You can preheat the oven at this point) Add one-third of the meringue to the egg yolk mixture and fold it in one direction until well combined.

After mixing well, pour it into the remaining meringue.

Stir in one direction until well combined (be quick here, don't do anything else).

After mixing, the paste state

After mixing well, pour the mixture into the mold (grease the mold or line the sides with parchment paper for easy unmolding). Smooth the surface with a spatula and tap the mold a few times to release any large air bubbles.

Baking: Before baking using a water bath method, wrap the outside of the springform pan with aluminum foil to prevent water from entering the pan. Pour about half a bowl of hot water into a baking pan and place a piece of cotton cloth underneath (the cotton cloth will prevent the water in the baking pan from boiling too vigorously and also prevent water from entering the pan). Place the pan in the pan.

Bake on the lower rack at 150 degrees Celsius for 60 minutes. Remember to leave a small opening in the oven during the last 30 minutes to prevent the cake from cracking due to excessive heat. [The picture shows the browning after 30 minutes of baking.]

After the time is up, let it sit for 5-10 minutes before removing it. It tastes even better after chilling! ⭐️ After baking using the water bath method, let it preheat for about 20 minutes to evaporate the steam in the oven.