Cherry season is here—low-fat yogurt cherry cake that won’t crack or shrink
Overview
The picked cherries are a good ingredient for baking. I used them to make an 8-inch low-fat yogurt cake. It not only looks great but also tastes great. It is soft, delicate, light and refreshing, making people have endless aftertaste. This yogurt cake recipe is a recipe that I often use. The resulting cake does not crack or shrink, but has a delicate and soft texture like light cheese. It is also a low-fat and low-calorie cake, which makes it more reassuring for people who want to lose weight and beauty.
Tags
Ingredients
Steps
-
Separate the egg yolk and egg white, add oil to the egg yolk and mix well.
-
Pour in the yogurt and mix well, add sifted low flour and starch and mix into egg yolk paste and set aside.
-
Beat the egg white until the fish eyes are foamy. Add sugar and continue beating until the foam is fine. Add sugar again and squeeze in lemon juice. Continue beating until the egg whites begin to thicken and form a coarse foam, then add 1/3 of the sugar. Continue beating until the egg whites are thicker and lines appear on the surface, then add the remaining 1/3 sugar.
-
Beat the egg whites until they are neutral and dry and form small curved hooks. Add one-third of the egg whites to the egg yolk paste and mix evenly. Take another third and mix evenly. Then pour it back into the egg whites and continue to mix evenly.
-
Wash the small cherries in advance, remove the pits, drain and set aside. Pour the mixed batter into the mold.
-
Shake lightly a few times to remove large bubbles, then place small cherry diced on top, bake in a water bath on the middle and lower floor of a preheated 160 degree oven for 70 minutes. Do not take it out after baking. Place it in the oven for 30 minutes before taking it out and gently shaking the mold to release it.
