Lemon Maraschino Cherry Cake
1.
Prepare the ingredients you need. The pudding cup is filled with wine-stained cherries made by yourself
2.
Separate egg yolk and egg white, add a little salt to remove the fishy smell of egg white
3.
Add sugar in two times and beat until stiff foaming
4.
Stir egg yolk and corn oil well
5.
Add cherry juice
6.
Stir it well, it's still a normal wine red now
7.
Add cake flour
8.
Mix evenly into egg yolk paste
9.
Take half of the egg white bubble and mix with the egg yolk paste and mix well
10.
Add the remaining protein bubble and mix
11.
This is the mixed cake batter
12.
Pour into the three-handed mold, garnish with cherry pulp on the top, and put in the oven at 150 degrees for 40 minutes
13.
Bring to the oven and garnish with yogurt, kiwi and cherries
14.
Take it out and share it, the light blue is very beautiful
Tips:
Usually the egg yolk paste is made first and then the egg whites are beaten. This time the egg whites are made first, and the egg whites must be stored in the refrigerator, and then quickly mixed with the egg yolk paste. It takes a long time to prevent the egg whites from defoaming;
In addition, when mixing protein foam, cut and mix quickly and lightly;
Let the cake cool before moulding;
Just put some yogurt on the decoration and put the fruit on it.
