Cherry Season is Here-low-fat Yogurt Cherry Cake that Does Not Crack or Shrink

Cherry Season is Here-low-fat Yogurt Cherry Cake that Does Not Crack or Shrink

1. 1. Separate the yolk and white of the egg, pour oil into the yolk and mix well.

2. 2. Pour the yogurt and mix well, add the sieved low powder and starch and mix into egg yolk paste for later use.

3. 3. Beat the egg whites until the fish-eye foam, add sugar and continue to beat until the foam is fine, add sugar again and squeeze into the lemon juice. Continue whipping until the egg whites begin to thicken and become thicker foam, then add 1/3 sugar. Continue to beat until the egg whites are thicker and lines appear on the surface, add the remaining 1/3 of the sugar.

4. 4. Beat the egg whites until they are neutral and dry and form a small hook. Take one third of the egg whites into the yolk paste and cut and mix well, then take one third and mix well, then pour back into the egg whites and continue to cut and mix evenly.

5. 5. Wash the small cherries in advance, remove the pits and drain, and pour the mixed batter into the mold.

6. 6. Vibrate lightly for a few times to remove large bubbles, then place small cherry fruit pieces, and put them in the middle and lower water bath of a preheated 160 degree oven for 70 minutes. Don't take it out after baking. Put it in the oven for 30 minutes before taking it out. Shake the mold gently to demold.

Tips:

1. The sugar has been reduced to a minimum and can be increased according to taste.
2. It is better to sieve 2 times for low powder.
3. Camellia oil can also be changed to corn oil.
4. Small cherries can also be exchanged for other fruits, and the fruits should not be placed too densely.
5. Put one-third of the mold's hot water at 60 degrees in the baking pan, and then put the mold in the baking pan. It is best to use a solid-bottomed non-stick mold. If it is a movable bottom, the bottom should be wrapped with tin foil.
6. Put the baked cake in the refrigerator overnight, and it will taste better.