Cherry Yogurt Cake

Cherry Yogurt Cake

1. Prepare the raw materials, an 8-inch movable bottom Chiffon round mold (preferably a fixed bottom), wrap the bottom two layers of the mold with tin foil

2. Separate the egg yolk and egg whites and put them into two water- and oil-free basins.

3. Add egg yolks to the yogurt one by one, mix well with a spatula for each addition, and then add the second one until all four are added

4. Sift in the mixed low flour and cornstarch

5. Chopped cherries

6. Pour the chopped cherries into the batter and mix well with a spatula

7. Add sugar in three times and beat the egg whites until neutral foaming (lift the whisk and there is a drooping cone)

8. Take one third of the egg white paste and add it to the egg yolk paste, cut and mix evenly, then pour the egg yolk paste into the egg white paste along the wall of the basin, cut and mix evenly, pour it into the mold, shake it a few times

9. Water bath method (put water in the baking tray, wrap the bottom of the mold with tin foil, and then put it in the baking tray), the middle and lower layer of the oven, preheat the oven to 170 degrees, 60-70 minutes, let cool in the oven, and release the mold (according to the oven temperature See time), if the water dries, add water once in the middle

Tips:

1. It is the first time to do it, no experience, and the surface is too burnt. It must be remembered that it is only necessary to roast it under the fire;
2. No water was added in the middle of the water when it dries, causing the center of the cake to be a bit mushy
3. There is no need to invert the mold for demoulding, it will shrink when it is left in the oven to cool, and directly put a cup on the bottom of the live bottom, and the mold can be easily demoulded.