Light Yogurt Cake
2024-10-13 15:00:24 307
This is a refreshing oil-free cake. Although it is oil-free, the taste is still quite smooth due to the addition of yogurt. After refrigeration, it looks a bit like a light cheesecake, but with much fewer calories. It is a healthy and burden free cake that is definitely worth a try.
Details of ingredients
Technique
Steps to make Light Yogurt Cake
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1. Separate egg yolks and egg whites, pour yogurt into a bowl, add egg yolks one by one, mix well with each addition, and then add a few drops of lemon juice.![]()
2. Sift in low flour and corn starch, stir in a zigzag shape until there is no dry powder or clumping, and add two drops of lemon juice.![]()
3. Add a few drops of lemon juice to the egg whites, then add sugar in three portions and beat until firm and foamy. When the egg beater is lifted, there will be small upright tips.![]()
4. Add one-third of the protein to the egg yolk batter and stir evenly.![]()
5. Pour in the remaining protein and stir evenly.![]()
6. Pour into the pre oiled mold, place a baking tray at the bottom of the oven with water, place the second to last layer on the grill, place the mold on top, and wait at 160 degrees for about 70 minutes. (Tibet has a better taste.)
