用料

無糖酸奶（濃稠常溫）

180g

玉米油

30g

低筋面粉

35g

玉米淀粉

10g

雞蛋（60g以上）

3個

45g

玉米淀粉

5g

檸檬汁

少許

酸奶蛋糕（6寸圓模）的做法

1. 180g濃稠無糖酸奶（常溫）中加入30g玉米油攪拌均勻

1. 加入3個蛋黃攪拌均勻，同時將蛋清放入冰箱冷凍至起冰渣。

1. 篩入35g面粉和10g玉米淀粉。
2. https://weibo.com/ttarticle/p/show?id=2309405169432870912427
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1. z字攪拌至順滑狀態

1. 蛋清中少許加入檸檬汁和45g白砂糖

1. 蛋白霜打發到有紋路的狀態后，加入5g玉米淀粉，繼續打發到打發至大彎鉤狀態，濕性偏硬一點的狀態

1. 將1/3蛋白霜倒入蛋黃糊中翻拌均勻

1. 將蛋黃糊倒回蛋白霜中翻拌均勻。

1. 面糊最終呈現出堆疊狀態，將面糊倒入鋪了油紙的6寸圓模中，模具底部裹上錫紙以防入水。

1. 震出大氣泡（或者用細竹簽劃拉一下面糊也可以消除大氣泡）

1. 送入預熱好的烤箱下層（表面開裂少），上下火135度烤70分鐘，轉上下火150度烤5分鐘。（想要出十字架形狀也可以烤20分鐘后快速在蛋糕表面劃出十字）150度改成5分鐘，邊緣不會有折痕，更立挺。

1. 烤好后在烤箱靜止5分鐘（10分鐘）后取出（防止溫度驟變蛋糕體回縮嚴重），輕震幾下后，直接將蛋糕從模具取出，趁熱脫膜撕了油紙，放在晾網上晾涼。