Ingredients:
AcidCream......200g
Butter......45g
Rice flour...55g
CornStarch......10g
Sugar...50g
Egg...4 pieces
LemonJuice...



YogurtOilEggMuffinMethod:
1 Melt butter in a water bath and cool slightly before beating with yogurt.
2 Addegg yolksMix well (separate egg whites). Sift all the flour into it.



3 Beat egg whites to stiff peaks, addlemon juicein two parts, then add fine sugar and beat until dry peaks.
4 Take one-third of the beaten egg whites and fold them into the yolk mixture gently. Then pour this back into the remaining egg whites and mix well. Pour the batter into a cake mold and tap a few times to release air bubbles.Preheatbatter



5 the oven to 165 degrees, place a tray of water at the bottom for steaming, put the cake mold on the second-to-last rack (ensure there is enough water as insufficient water affects texture). Let it cool naturally and then remove from the mold. The taste improves with refrigeration.I used a 6-inch round mold, greased the inside with butter first, then placed parchment paper tightly against it.



Baking a cake for personal consumption, just enough fresh fruit was on hand to add simple decoration. Placed cherries andstrawberriesin a pattern, dusted with powdered sugar, served with a pot of raspberry tea.