Corn Oil Yogurt Sponge Cake Recipe

Ingredients:
– Corn oil: 48g

– Yogurt: 200g

– Eggs: 4

– Cake flour: 40g

– Cornstarch: 28g

– Fine sugar: 50g

Instructions:

1. Beat egg whites with sugar in three additions until stiff peaks form.

2. Without washing the beaters, directly beat the egg yolks until slightly thickened.

3. Gradually add oil to the egg yolks, ensuring each addition is fully incorporated before adding the next.

4. Add yogurt.

5. Stir until well mixed.

6. Sift together cake flour and cornstarch, then sift into the egg yolk mixture. Mix until combined and set aside.

7. Gently fold the egg whites into the yolk mixture in three separate additions.

8. Pour the mixed batter into a mold and bake in the oven.

9. Bake on the middle oven rack at 170°C using a water bath for 35 minutes.

Cake Recipe: Corn Oil Yogurt Sponge Cake