Gorgeous Two-color Yogurt Cake

Name: Gorgeous Two-color Yogurt Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200G Yogurt; 4 egg; 60G Sugar; 40G Corn oil; 70G Cake flour; Some Blueberry jam; 2 drops Gorgeous Essence; Some Dried cranberries

by Love in fish eyes

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Homemade yogurt will always leave some baked yogurt cakes. It is a frequent visitor at my breakfast table just like chiffon cakes. The method is simple and the ingredients are common. The taste of the cake is inversely proportional to its calories. It tastes moist and delicate, tender and fragrant. It's smooth, and its faint yogurt taste is endless after eating.

Never put blueberry sauce underneath, because the color after baking is really unsightly, but the taste has added a little bit of sweetness and sourness, it is good, just made a cup cake, leaving some cream directly on the top of the cake, fragrant It is soft but not greasy and delicious.

The ordinary yogurt cake adds a few colors, is it like the little happiness that occasionally enhances in our ordinary life? "

Ingredients

Gorgeous Two-color Yogurt Cake

1. Prepare the necessary ingredients, the yogurt is homemade in advance

2. Pour the yogurt into the basin, add corn oil and mix well

3. Separate the egg yolk from the egg white, add the egg yolk one by one to the yogurt and stir evenly

4. After sifting the cake flour, add in (after sifting, the flour will be fine

5. Use a spatula to stir and mix into a delicate cake batter (do not stir too much to prevent the flour from becoming gluten

6. Add 30G sugar when the egg white is stirred until the fisheye bubble shape

7. Add the remaining sugar in the middle and continue to beat until neutral foaming (this time the beat is a bit over

8. Take half of the egg white and mix it with the yogurt yolk paste

9. Then add the remaining egg white foam and continue to cut and mix into a delicate cake batter

10. Take half of the cake batter and add two drops of colorful essence to make a green batter

11. Put some blueberry jam on the bottom of the mold, pour the original cake batter, pour the colorful batter on top, and finally sprinkle with dried cranberries. I also made a few small paper cups

12. Preheat the oven in advance, put half a pan of warm water on the baking tray and put the cake tin in the baking tray (if it is a live bottom cake tin, wrap it in tin foil)

13. 150 degrees, bake for 50 minutes

14. After letting it cool, it will be released from the mold, and I feel regretful about putting blueberry jam

15. Just wipe some of the cream at will, and it will be more sweet when you eat it together

Tips:
Just hit the egg whites until they are neutral, don't beat them.
If you use a live bottom cake mold to make it, be sure to use tin foil to put the bread well to avoid water;