4 eggs
70g flour
1 cup yogurt
2 tablespoons cooking oil
1. Prepare the ingredients.
2. Separate the egg whites from the yolks. (For those without an electric mixer, add a few grains of salt to the egg whites, then refrigerate until the edges are frosted. This facilitates whipping.)
3. Whip the egg whites until coarse bubbles form, then add the first portion of sugar. Continue whipping until fine foam appears, then add the second portion of sugar. Whip to a moist peak stage (with bent peaks), then add the third portion of sugar. Finally, whip until stiff peaks form, resembling upright triangular tips.
4. Mix the egg yolks with yogurt, cooking oil, and sugar. Add flour and stir until a smooth, lump-free batter forms.
5. Fold the whipped egg whites into the yolk mixture in three batches using a cutting motion (do not stir in a circular motion). Mix until well combined.
Pour the mixed batter into the mold and tap it a few times to release air bubbles.
Wrap the mold with plastic wrap to prevent steam from entering. Steam over a pot of boiling water for over twenty minutes.
