Oil free yogurt chimney cake
There is no greasy feeling, only fresh and gorgeous taste, rich milk fragrance, and sweet and sour taste! Yogurt makes the cake more moist, tastes soft, melts in the mouth, and will not be too sweet and greasy. This cake has a very similar taste to cheese cake, but the calories are much lower than cheese cake, and the oil-free cake is more acceptable.There is no need to add vanilla extract here. Besides, the oven temperature and time are only a reference value. It should be based on your own oven. The mold is a 17cm chimney cake mold.
Step 1 . First of all, prepare all materials. The mixing basin and all mixing equipment should be free of oil and water. (my yogurt here is self-made thick sugar free plain yogurt. If your yogurt is thin yogurt with sugar, please reduce the amount of sugar and yogurt.)
Step 2 . Put the egg white and egg yolk into two pots respectively. Add 20g fine granulated sugar into the egg yolk and put it aside for standby!
Step 3 . Add a few drops of lemon juice and vanilla essence (not added) to the egg whites for the first time. When the volume increases and the surface looks like fish eye bubbles, add 10g sugar. The egg beater continues to beat at a medium speed.
Step 4 . When the foam on the surface of the protein turns into beer foam, you can add 10g fine granulated sugar for the second time, or continue to beat at a medium speed.
Step 5 . At this time, the protein has obvious lines and is very delicate. You can add sugar for the last time, and turn the egg beater to spin a few rounds at a high speed for a few rounds at a low speed.
Step 6 . Whisk until the protein is in a small hook, wet and dry state, and then put it into the refrigerator for cold storage!
Step 7 . Beat the egg yolk with white granulated sugar with an egg beater until the egg yolk turns white, add yogurt and mix well with a scraper!
Step 8 . Then add the sifted low flour and corn starch, and stir them evenly with an egg beater. There is no dry powder or granule!
Step 9 . After the batter is mixed, take out the protein, add one-third of the protein to the egg paste with a scraper, and mix it up and down evenly! (don't stir in circles, it will defoaming)
Step 10 . After mixing, pour all the batter into the remaining protein basin, and then continue to use the mixing method to mix evenly! At the same time, preheat the oven at 160 degrees for ten minutes!
Step 11 . Pour the mixed batter into the mold, and shake it heavily for several times. After shaking out the bubbles in it, put it into the preheated oven for 150 degrees up and down the middle and lower layers of the fire for 35 minutes. (you can also bake it in water bath here)
Step 12 . After baking the cake, take it out and shake it a few times, then turn it upside down and let it cool.
Step 13 . Pay attention when demoulding here. Because it is a cake without oil, it may be a little difficult to demould, but it is still very easy to demould.
Step 14 . Add some chocolate beans to decorate it. Children like it very much!
Step 15 . Finished product drawing
Step 16 . Finished product drawing
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