Low-calorie Cinnamon Yogurt Apple Cake

Name: Low-calorie Cinnamon Yogurt Apple Cake
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece apple; 35g Yellow sugar; 3 pcs egg; 50g Low-gluten flour; 10g Corn oil; 1/4 teaspoon Cinnamon powder; 40g Yogurt

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

After saving it for a long time, I finally found a time to make it a reality. Generally, only two egg cakes are made, which is basically a six-inch cake that is not too big. The three eggs in this recipe are a bit out of my routine. After hesitating for a while, it is still the original work. Because Apple is not easy to convert.
Chiffon’s approach is to add apple diced and apple tops. I chose yogurt among water, apple juice, and yogurt. The water is too light and the apples have to be squeezed. Yogurt is the most ready-made and save trouble.
It took six paper cups, and the egg batter was very full, hoping that the apple top would just stay on the top of the paper cup eventually. The fact is the same, but what was unexpected is that the cake swells and blooms during baking. Although it stayed on the edge of the mouth of the paper cup just as expected after cooling and retracting, the apples on the surface experienced drift and even turned off in the process. There are only three or two cakes with apples leaning on them, and they are still very good. . . .

Ingredients

1 piece Apple
35g Yellow Sugar
3 pcs Egg
50g Low-gluten Flour
10g Corn Oil
1/4 teaspoon Cinnamon Powder
40g Yogurt

Low-calorie Cinnamon Yogurt Apple Cake

1. Ingredients: 1 apple, 3 eggs, 35 grams of brown sugar, 10 grams of corn oil, 40 grams of yogurt, 50 grams of low-gluten flour, 1/4 teaspoon of cinnamon powder

Low-calorie Cinnamon Yogurt Apple Cake recipe

2. Pour 15 grams of brown sugar and egg yolk into a large bowl and mix well.

3. Add oil and stir well.

4. Pour in the yogurt and mix well.

5. Mix the cinnamon powder with the low-gluten powder and sift into the egg yolk.

6. Mix well in irregular directions.

7. Wash the apples and cut half of them with the skin.

8. Cut the remaining apples into small cubes and pour them into the egg yolk paste.

9. Mix well and set aside.

10. The egg whites are beaten into coarse froth, and the remaining sugar is added in three times and beaten.

11. Cheng Shifa.

12. Take half of the egg whites into the egg yolk paste and mix well.

13. Pour back into the remaining egg whites,

14. Mix into a uniform batter.

15. Put it into a paper cup, seven to eight full.

16. Cut the remaining half of the apple, slice it, and place it on the surface of the egg batter.

17. Put it in the oven, on the middle level, heat up and down at 150 degrees, and bake for about 30 minutes.

18. Baked.

19. Eat after cooling.

Tips:
It is not advisable to stir the custard in a circular motion to avoid defoaming and affect the formation of the cake.
The batter should not be too full to avoid overflow during baking.
The baking time and firepower need to be adjusted according to the oven and the size of the cake.