Cranberry Rose Oil-Free Yogurt Cake
Overview
How to cook Cranberry Rose Oil-Free Yogurt Cake at home
Tags
Ingredients
Steps
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In the picture, the materials are prepared, and the egg whites are separated. The container containing the egg whites must be oil-free and water-free, and egg yolks cannot be mixed in.
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Pour 100g yogurt into a bowl, add one egg yolk and stir evenly, then add another egg yolk and stir evenly.
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Sift low-gluten flour and cornstarch and add to egg yolk paste
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Mix flour and egg yolk paste evenly
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Add the egg whites into a clean water-free and oil-free container, add a few drops of lemon juice, add fine sugar in three batches, and beat until the egg beater has a hook when lifted
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Add one-third of the egg whites to the egg yolk paste, stir evenly, be careful to stir, not stir. Add another third of the egg whites to the egg yolk paste and mix evenly. Pour the mixed egg yolk batter into the remaining egg white batter and mix evenly.
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Cut a piece of oil paper about the same size as the mold's removable bottom, lay it on the removable bottom, pour the mixed egg batter into the mold, put some cranberry prunes and roses, shake the mold lightly on the table a few times, put it in the oven at 160 degrees for 60 minutes, each oven is different, the temperature is for reference
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Immediately after baking, place the mold upside down on the grill. After the cake is cool, it is best to use special tools to remove the mold. I did not use tools to forcefully remove the mold, so it does not look good on the market
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It’s completely oil-free. I especially like it. It’s sweet and has a yogurt flavor~
