How to Make Yogurt Cake?

Ingredients:
Acid Cream......200g
Butter......45g
Rice flour...55g
Corn Starch......10g
Sugar...50g
Egg...4 pieces
Lemon Juice...



Yogurt Oil Egg Muffin Method:
1 Melt butter in a water bath and cool slightly before beating with yogurt.
2 Add egg yolks Mix well (separate egg whites). Sift all the flour into it.



3 Beat egg whites to stiff peaks, add lemon juice in two parts, then add fine sugar and beat until dry peaks.
4 Take one-third of the beaten egg whites and fold them into the yolk mixture gently. Then pour this back into the remaining egg whites and mix well. Pour the batter into a cake mold and tap a few times to release air bubbles.Preheat batter



5 the oven to 165 degrees, place a tray of water at the bottom for steaming, put the cake mold on the second-to-last rack (ensure there is enough water as insufficient water affects texture). Let it cool naturally and then remove from the mold. The taste improves with refrigeration. I used a 6-inch round mold, greased the inside with butter first, then placed parchment paper tightly against it.



Baking a cake for personal consumption, just enough fresh fruit was on hand to add simple decoration. Placed cherries and strawberries in a pattern, dusted with powdered sugar, served with a pot of raspberry tea.