Raisin Yogurt Cake
by Yunho Jeongfi
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. 200g yogurt with four egg yolks
2. Add 50g of oil to 1 and mix well
3. 2 Sift in 80g flour into the middle, stir evenly in the cross method
4. Use a whisk to make a little fish bubble shape for the four egg whites, and then add a few drops of white vinegar. Lemon juice is best. Add 20g of white sugar to beat until it becomes fluid. Drawing a figure of 8 does not disappear, then add 20g of sugar to make a hard bubble. , Lift the cone of the eggbeater, it won’t fall off
5. Stir 3 and 4 evenly, pour into the 8-inch cake mold, shake out large bubbles, preheat the oven at 150 degrees for 10 minutes, put the baking tray on the lower layer, pour boiling water, and put the cake on the middle layer and bake for 60 minutes. Adjust the time according to your oven. .
6. After baking, you can wait for 10 minutes before taking it out, no need to buckle upside down on the wire rack
