Recently, when I opened my WeChat Moments, many friends have embarked on their culinary journey, either making baozi and mantou, or starting to bake cakes.

All the snacks we hoarded at home for the Spring Festival are almost finished, and the children are clamoring for them, so we have to find ways to make them. We made a yogurt cake roll with the ingredients we had at home, which wasn't as good as the store-bought one, but the taste was still pretty good.

The ingredients aren't very complicated: a cup of yogurt, a few eggs, and starch and sugar. Here's a detailed step-by-step guide for everyone to try, so you can let your children love it.

Yogurt Cake Roll

Ingredients:
Low-gluten flour 70g, fine sugar 60g, yogurt 85g, corn oil 45g, eggs 4
Cooking Steps:
1. Accurately measure all the ingredients. Pass the low-gluten flour through a sieve first.

2. Completely separate the egg yolks and egg whites. All the basins and bowls must be clean and dry and free of oil.

3. In a clean basin, pour in the yogurt and salad oil.

4. Mix well until fully integrated.

5. Sift in the low-gluten flour.

6. Use a one-word pattern with a manual whisk to moisten all the flour, without overmixing.

7. Add one egg yolk in, and continue to whisk in a one-word pattern until uniform.

8. Add the remaining egg yolks one by one.

9. Until all the egg yolks are added, and you obtain a delicate and grainy-free egg yolk paste, let it rest aside.

10. Use a low speed of an electric whisk to beat the egg whites into large bubbles.

11. Then gradually add the fine sugar three times, use a circular whisking pattern to whisk the egg whites until small hooks are formed,

12. Scoop 1/3 of the egg white into the egg yolk paste, and gently fold it in.

13. Then pour in the remaining egg white.

14. Still use the folding method, mix the egg white and egg yolk paste, the cake batter is delicate and smooth, and without granules, that's how you get a perfect cake batter.

15. Grease and line a baking pan with parchment paper. Pour the cake batter about 15cm above the baking pan, and spread it out, level the surface, and gently shake it a few times, and then put it into a preheated oven with top and bottom heat at 130 degrees Celsius for 28 minutes.

16. After baking, invert it onto a wire rack and remove the parchment paper, and let it cool.

17. When still warm, use a fresh piece of parchment paper to flip the cake slice over.

18. Roll the cake into a roll, tightly wrap the two ends with the parchment paper, and put it in the refrigerator to solidify.

19. After solidifying, you can cut the cake roll into pieces and enjoy it. Do you like this recipe? Welcome to like, comment, and share!

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