Yogurt Sponge Cake
1.
120g yogurt + two egg yolks + 60g low-gluten flour.
2.
Mix into a yogurt paste.
3.
Beat 2 egg whites in an anhydrous and oil-free bowl, and add 30g of sugar in three times.
4.
Stir the whipped egg whites into the yogurt batter three times.
5.
Pour into cake molds.
6.
Place the mold on the baking tray, fill the baking tray with water, preheat at 170 degrees for 20 minutes, and bake for 50 minutes.
7.
Take out the mold and let cool.
8.
Spread or drizzle yogurt.
9.
Open the daily breakfast bag and sprinkle with cranberries.
10.
Sprinkle with coconut flakes.
11.
enjoy tea time.
12.
carry out!