Steamed Yogurt Cake 蒸酸奶蛋糕

它尝起来清爽湿润又软绵, 非常像无奶油芝士味的更健康版本的蛋奶酥芝士蛋糕，酸奶赋予蛋糕一种非常清淡的酸味，吃在口里爽在喉里, 使其成为完美的清爽又提神的甜点, 尤其是在将其冷藏几个小时或在冰箱里隔夜之后再享用。
It tastes so soft and tender. The yogurt gives the cake a very light tangy sour flavour making it a perfect refreshing dessert, especially after it is left to chill for a few hours or best overnight in the fridge before serving.

Ingredients食材料；
3 eggs (65-66g each with shell) 鸡蛋（每粒65-66克带壳）
70g plain yogurt 原味酸奶
30g corn oil 玉米油
85g cake flour蛋糕粉(低筋麵粉）
1 tsp lemon juice柠檬汁
50g castor sugar细砂糖
10g corn flour 玉米粉
removable bottom baking pan size 6 x 4 inches
脱底烤盘尺寸 6 x 4 英寸
strongly suggested to refrigerate before eating,
the taste is very much better
建议食用前把蛋糕放冰箱冷藏后才食用, 口感更佳

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