# Fourth Baking Contest and is Love to Eat Festival# Cranberry Yogurt Cake

Name: # Fourth Baking Contest and is Love to Eat Festival# Cranberry Yogurt Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 70g Low-gluten flour; 200g Yogurt; 30g White sugar; 25g cranberry; Some White vinegar

by Fresh water bamboo

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

I saw a lot of yogurt cake works in Meitian, and the praise is also very high. Today’s time and mood are just right. There is also homemade yogurt at home, so I started making it for the first time. The waiting process is still uneasy. Coexist with doubts. But the result is very good. The cake tastes fresh, moist and soft, melts in the mouth, low-fat and less sugar, and it is healthier to eat in hot weather."

Ingredients

4 Egg

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70g Low-gluten Flour
200g Yogurt
30g White Sugar

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25g Cranberry
Some White Vinegar

# Fourth Baking Contest and is Love to Eat Festival# Cranberry Yogurt Cake

1. Weigh the ready ingredients

2. Separate egg yolks and egg whites, and the egg whites should be oil-free and water-free

3. Whisk the egg yolks and oil well until they are emulsified, then add the yogurt

4. Stir well

5. Sift in low-gluten flour and stir with irregular techniques until there are no particles

6. Add cranberries, and the egg yolk paste is smooth and smooth.

7. Add a few drops of white vinegar to the egg white, add white sugar in three times, and beat until it is close to a dry foaming state

8. Take one third of the meringue and put it in the egg yolk paste, and mix it up and down evenly

9. Put it back in the remaining meringue and stir evenly

10. And good cake batter is very fluffy

11. Pour into the cake mold, shake off the large bubbles on the table

12. Put it in the preheated oven, put hot water in the bottom baking tray, put the cake tin on the second bottom, and bake at 130°C for 60 minutes, then use the remaining temperature of the oven to simmer for 10 minutes