PEACH YOGURT CAKE - BÁNH GATO SỮA CHUA ĐÀO

A kind of sponge cake but thanks to yogurt and peach, the cake has very moist and tender texture.

INGREDIENTS (for 1 springform pan 16 cm in dia.)
3 eggs (60 gram each including shell)
10 g sugar (to whip with egg yolks)
5 grams oil
40 grams yogurt
60 grams cake flour (or 45 g AP flour + 15 g corn starch)
25 grams sugar (to whip with egg white)
¼ tsp cream of tartar
60 grams canned peach - diced
About 20 canned peach slices
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