Yogurt Fruit Cup Cake

Overview

I've seen this cup cake made beautifully by others before, but I always felt a little disappointed when I tried it myself. Maybe it's because yogurt replaced the whipped cream, but the yogurt goes well with the texture of the cake. At least the kids like it.

Tags

• baking
• children
• birthday
• egg
• low gluten flour
• pure milk
• salad oil
• white sugar
• lemon juice

Ingredients

Steps

1. 1 All preparation materials

   

2. 2 Beat the egg whites and egg yolks into oil-free and water-free containers

   

3. 3 Add lemon juice to the egg whites and beat until the fish eyes are soaked

   

4. 4 Then add sugar in three batches

   

5. 5 Beat egg whites until dry peaks

   

6. 6 Add pure milk and salad oil to the egg yolks and mix well

   

7. 7 Sift in the low-gluten flour and use a spatula to stir evenly from bottom to top in one direction

   

8. 8 Pour 1/3 of the egg white into the egg yolk paste in two batches and use a spatula to stir evenly from bottom to top

   

9. 9 Pour the mixed egg yolk paste into the remaining egg whites and mix evenly from bottom to top

   

10. 10 Pour into the mold and shake vigorously to remove any big bubbles

    

11. 11 Place the mold into a preheated oven at 150 degrees Celsius and bake on the penultimate level for about 35 minutes