Cranberry yogurt cake

Overview

The yogurt cake has a delicate and sweet taste. This time I added dried cranberries to it. In addition to the sweetness, it has a sweet and sour taste from the dried fruits, which is great.

Tags

• baking
• children
• cake
• afternoon tea
• cake mix
• dried cranberries
• egg
• homemade yogurt
• sunflower oil
• white sugar
• lemon juice

Ingredients

Steps

1. 1 Prepare yogurt, eggs, sugar, dried cranberries, oil and cake mix

   

2. 2 Apply oil to the bottom of the mold first and then put oil paper on it

   

3. 3 Separating egg whites and yolks

   

4. 4 Add 10 grams of sugar to the egg yolks and mix well

   

5. 5 Then add the yogurt and mix well

   

6. 6 Add sunflower oil and mix well

   

7. 7 Sift the cake flour and mix until there are no lumps

   

8. 8 Add a teaspoon of lemon juice to the egg whites

   

9. 9 Add 60 grams of white sugar in three portions and beat

   

10. 10 To a neutral state, lift the egg beater and it will appear as a soft little triangle (preheat the oven to 150 degrees with upper and lower heat)

    

11. 11 Add 1/3 of the egg whites to the egg yolk batter and mix evenly

    

12. 12 Pour back into the protein batter and mix evenly

    

13. 13 Pour it into the mold and shake it a few times. Add dried cranberries on top

    

14. 14 Add the penultimate layer to the grill and place it into the mold. Pour hot water into the bottom baking pan and take it out after 60 minutes

    

15. 15 Once cool, cut into pieces and serve. Refrigerate before eating for a better taste