Yogurt Sponge Cake

by Liu Lei™

5.0 (1)
Favorite
5

Difficulty

Normal

Time

30m

Serving

2

In the past two days, the R&D team did a performance test on the yogurt machine. The experiment was successful, but the yogurt was also done too much. This is great, the brothers in the office can eat yogurt for several days!

Hee hee, if things develop like this, there is no need for today's article!

According to international practice, will the girls in the copywriting department let go of these ready-made yogurt? He almost rushed to the laboratory after hearing the news, and then stopped the brothers who were planning to pour their own bucket of milk! It is a waste of good yogurt to be poured by you like this!

I dug out a few eggs from the refrigerator in the laboratory, "borrowed" some low-gluten flour, and fished a few packets of mushrooms from the General Ma’s office for daily breakfast. A smooth and rich yogurt sponge cake is about to captivate your taste buds.

"Don't worry about afternoon tea in the office today, brothers and sisters!"

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!

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