Did you find it? It's oil-free, it's easy to eat, it's smooth and light, and it's a really good afternoon tea with lemon tea.

WHAT YOU NEED

Ingredients

Four eggs.
200 ml of homemade yogurt
Low flour 70 grams
50 g of white sugar
A few drops of lemon.

How TO MADE Yoghurt cake

Steps 1 to 4

1. The egg yolk is separated and the container is clean, without oil or water.

2. Yoghurt poured into the butter

3. Low powder poured into the sieve twice.

4. Stir evenly into egg yolk.

Steps 5 to 8

5. Add a few drops of lemon juice to the egg whites

6. One-third white sugar added when the electric egg beater blows out the fish's eyes

7. Add 1/3 white sugar as you continue to boil.

8. Add the last 1/3 of white sugar to the pattern.

Steps 9 to 12

9. The protein paste is good when it's dry and foamy, and the head of the egg has a small, upright tip.

10. Pour 1/3 of the protein into the egg yolk and stir evenly up and down.

11. It is then poured back into the protein paste, stirred up and down until it is evenly smooth, poured into a 6-inch raw cake mould (the cake mould is pre-wrapped with tin paper on the bottom), and blown out atmospheric bubbles.

12. I added hot water to the plate, added about 1.5 centimeters of height, then put the cake mold on the oven, preheated the oven 170 degrees, baked the middle layer for 25 minutes, turned 150 degrees and continued baking for 50 minutes.

13. (Tinned paper after coloring)

Handy cooking tips

　　There's a small mistake, the cake should be baked in the middle and lower layers of the oven, I put it in the middle layer, causing the finished product to be a little wet, but the taste is good after refrigeration.