Cherry Cake

Name: Cherry Cake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 45g butter; 70g milk; 65g Caster sugar; 1 piece Eggs (large); 4g Baking powder; 2g salt; A few drops Vanilla extract; 80g Fresh cherries (pitted)

by Eat up

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

This cake is definitely a welfare dessert for those who love to eat sweets but are afraid of high calories and want to make baking but are afraid of difficulties. This cherry cake is lower fat, simpler, soft and delicate, you must make it!

Ingredients

Cherry Cake

1. Weigh the required ingredients one by one and prepare them.

2. Cut the butter into small pieces or melt it in water, put it in a bowl, mix the low-gluten flour and baking powder through a sieve, and sift it into the bowl.

3. Baking powder is the key to fluffy and delicate cakes.

4. Then, add milk, sugar, eggs, salt, vanilla extract, vanilla extract, if you don’t need it, add it to taste better.

5. Use a whisk to beat the batter for about 5 minutes. You can beat it manually for a while to prevent the flour from flying around.

6. The batter I made is very delicate, just like cream. After pour the chopped cherries into the bottom of the mold, then pour the batter into the mold (the mold is not a non-stick mold, remember to put a layer of butter for easy peeling)

7. Squeeze it with your hands and shake it twice to make a big bubble.

8. Put it into the preheated upper and lower fire, 180 degree oven, bake for about 30-40 minutes, and the toothpick is OK if there is no residue. Cool and take off the film. Very sweet, soft and delicious.

Tips:
Be patient when making the cake batter, and be more delicate; the other is the baking time. Use a toothpick to stick into the center of the cake. The toothpick that has been pulled out has no residue and is ready to be baked. Remember to cool and release after the oven; the batter is thinner. The cherry will sink to the bottom, so it's normal.