I tried to use finish my last batch of leftover yogurt...😘 I used 180g yogurt instead of 150g yogurt( original recipe). The cake turned out to be more moist and softer.
Yogurt Cake酸奶蛋糕
Ingredients食材：(8in Square cake pan 8寸方形蛋糕盘)
4 Egg yolks蛋黄
180g Yogurt (plain flavour)酸奶（原味）
60g Cake flour蛋糕粉
25g Corn starch玉米淀粉
50g Vegetable oil 植物油
4 Egg whites蛋清
65g Sugar糖
A few drops of Lemon juice几滴柠檬汁
Method：
1. First, stir the egg yolks evenly.
2. Add the yogurt and oil, mix well.
3. Sift in cake flour and corn starch, mix well and set aside.
4. Prepare the egg white by adding lemon juice, and beat the egg white at high speed.
5. Add in sugar in three portions and beat until soft peak form.
6. Mix 1/3 of the meringue into the egg yolk batter and mix well, then pour the batter into the remaining egg whites and mix well.
7. Pour into the prepared cake pan and tap twice on the counter top to release bubbles and place in the preheated oven.
8. Bake at 150℃ for 55 minutes.
9. Allowed the cake to cool in the pan for 10 minutes, then remove from pan and let it cool compleyely.
做法:
1.首先蛋黄用搅拌均匀。
2.跟着加入酸奶和油，拌匀。。
3.筛入低粉与玉米淀粉，搅拌均匀后放一旁待用。
4.准备蛋白部分加入柠檬汁，打蛋器为高速打发蛋白。
5. 砂糖分三次加入蛋白打至湿性发泡。
6.把1/3的蛋白霜拌入蛋黄面糊拌匀，再将面糊倒入蛋白中搅拌均匀。
7.倒入模具中震出气泡， 放入预热好的烤箱。
8.以150℃烤55分钟即可。
9. 蛋糕在模具里放凉10分钟后，然后从锅中取出，使其完全冷却。
Recipe reference from : 萨姐的南腔北调Lisa's Kitchen
Happy Baking!
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