Yoghurt cakes taste and taste very similar to light cheese cakes.My husband likes this cake, he thinks it's healthier and has fewer calories than cheesecake.This time I didn't add oil, I also chose fat-free yogurt, which is more in line with the standards of health, right?

WHAT YOU NEED

Ingredients

Four eggs.
1 cup of skimmed milk (250 ml)
1/2 cup of low-fat flour
2 tablespoons of cornstarch
1/3 cup of white sugar
Protein four
A few drops of vinegar

How TO MADE Oil-free yogurt cake

Steps 1 to 4

1. The protein is placed in a clean, waterless, oil-free container, and the sugar and vinegar are added to make a hard foam.

2. Add yogurt to 2 tablespoons of sugar and stir until smooth.

3. Add one egg yolk and stir evenly.

4. The low-flour and cornstarch are sifted, placed in yogurt egg yolk, and mixed with a rubber knife until there are no grains.

Steps 5 to 8

5. Add 1/3 protein paste to the egg yolk paste and stir evenly.

6. Pour into the remaining 2/3 of the protein paste and stir evenly.

7. It is poured into a cake mold, and shaken with force for a few seconds, creating an atmospheric bubble.

8. The tin foil on the outside of the cake prevents water from entering during baking.

Steps 9 to 12

9. ）

10. The oven contains a grill with hot water, preheated at 340 F/170 C, the cake mold is placed in the grill and baked for 10 minutes, then the temperature is adjusted to 300 F/150 C and baked for 50-60 minutes.

11. (The toothpick is inserted and pulled out without anything sticky indicating that the cake is ripe.)

12. ）

13. Take it out and cool it down so you can take it off.

14.

Handy cooking tips

　　1. yogurt should be made with thick yogurt, the type of drink is not good oh, the dough will be too thinYoghurt cakes and light cheese cakes do not need to be folded upside down to cool down, but can be folded upright.3. My raw yogurt is sugar-free, if it's sweet yogurt, you can add less sugar.