Cranberry yogurt cake

Overview

This is a low-fat yogurt cake that you can eat without any burden, but it has an excellent taste, soft and delicate, as light and refreshing as light cheese.

Tags

• baking
• cake flour
• corn starch
• dried cranberries
• egg
• salad oil
• white vinegar
• yogurt
• fine sugar

Ingredients

Steps

1. 1 Separate the eggs into two water-free and oil-free bowls.

   

2. 2 Add salad oil to egg yolks and mix well.

   

3. 3 Pour in the yogurt and mix well.

   

4. 4 Sift the mixed flour and cornstarch and mix well.

   

5. 5 Sift the batter twice.

   

6. 6 Add a few drops of white vinegar to the egg whites and beat until fish-eye shape appears.

   

7. 7 Add in the caster sugar three times and beat until it forms a small curve.

   

8. 8 Add one-third of the egg whites to the egg yolk batter and mix evenly, then pour the prepared batter into the remaining egg whites and mix evenly.

   

9. 9 Pour the batter into the mold and shake it a few times to remove large air bubbles.

   

10. 10 Add the dried cranberries that have been washed and drained in advance, and bake in a preheated oven at 160 degrees in a water bath for 70 minutes.

    

11. 11 Appreciate the finished product.

    

12. 12 Appreciate the finished product.

    

13. 13 Appreciate the finished product.

    

14. 14 Appreciate the finished product.