1, 50g of sugar, 40g of melted butter, 3 eggs, a little salt, 50g of low-gluten flour, a little lemon juice and 60g of yogurt. Separate the egg white from the yolk, add salt and lemon juice to the egg white until rough, and add sugar in three times.

2. Beat the egg whites until they are neutral and foamed (hard foaming will crack the cake).

3. Melt the butter and put it in the basin with yogurt and egg yolk.

4. Beat well with an egg beater.

5. Sieve the flour and add it to the egg yolk liquid.

6. Stir evenly with a scraper.

7. Take out 1/3 beaten protein and mix it with egg yolk paste evenly.

8. Pour the stirred batter into the remaining 2/3 protein and cut evenly.

9. Put the stirred batter into the mold and shake off the bubbles.

10, the oven is preheated to 170 degrees, and the middle and lower layers take about 25 minutes. After being discharged from the furnace, it can be reversed, cooled and demoulded.