Cranberry yogurt cake

Overview

I saw a lot of yogurt cake creations on Meitian, and they were highly praised. The time and mood were just right today, and I also had homemade yogurt at home, so I started making it for the first time. The waiting process was still full of trepidation, with expectations and doubts coexisting. But the result is very good. The cake tastes fresh, moist, soft and melts in your mouth. It is low in fat and sugar. It is healthier to eat when the weather is hot

Tags

• baking
• breakfast
• cranberry
• egg
• low gluten flour
• white sugar
• white vinegar
• yogurt

Ingredients

Steps

1. 1 Weigh and prepare the ingredients

   

2. 2 Separate the egg yolk and egg white. The basin in which the egg white is placed must be oil-free and water-free

   

3. 3 Beat egg yolks and oil thoroughly until emulsified, then add yogurt

   

4. 4 Mix well

   

5. 5 Sift in the low-gluten flour and mix irregularly until there are no lumps

   

6. 6 Add cranberries, and the beaten egg yolk paste becomes fine and smooth

   

7. 7 Add a few drops of white vinegar to the egg whites, add sugar in three batches, and beat until almost dry foaming state

   

8. 8 Take one-third of the meringue and put it into the egg yolk batter, stir evenly

   

9. 9 Add it back to the remaining meringue and mix evenly

   

10. 10 The mixed cake batter is very fluffy

    

11. 11 Pour into the cake mold and shake off any big air bubbles on the table

    

12. 12 Put it into the preheated oven, put hot water in the bottom baking pan, put the cake mold in the penultimate layer, bake at 130 degrees for 60 minutes, then use the residual heat of the oven to simmer for 10 minutes

    

13. 13 The baked cake is based on the method of prawns, without any inversion

    

14. 14 The cake has a certain amount of shrinkage, but it is very easy to unmold

    

15. 15 Fresh, moist and soft, it has a different texture from chiffon cake