Yogurt Cake [March Beiding Oven Recipe]

Separate the egg whites and yolks from three eggs.

Add 25g corn oil and 150g thick yogurt into 3 egg yolks, and mix well.

Sift 20g corn starch and 30g low-gluten flour into the mixed egg yolk batter, stir using a linear motion until no dry powder remains.

Add a few drops of lemon juice to the egg whites from three eggs. Use a mixer on high speed to whip until frothy, adding 40g sugar in three portions during whipping.

Whip until the meringue reaches a semi-stiff peak stage.

Scoop out 1/3 of the meringue and fold it into the egg yolk batter using a spatula.

Pour the folded batter back into the remaining meringue and gently fold until combined.

Pour the batter into an oval cheesecake mold.

Pour warm water into a large baking pan.

Place the baking pan along with the batter into a preheated oven on the bottom rack.

Bake using the water bath method at 120 degrees Celsius for 90 minutes until the cake is set, then raise to 150 degrees Celsius for 5 minutes to brown the top.

After baking, let the cake rest in the oven for 15-30 minutes before removing.

Demold the cake when the mold is cool to the touch, and it's ready to enjoy!