Oil-free yogurt cake

Recipe Recommendations

• eggs of 3
• low powder 45 grams
• corn flour 10 grams
• homemade yogurt 100 grams
• white granulated sugar 40 grams
• dried cranberries a
• white vinegar few drops
• salt handful
• vanilla extract two drops

• sweetening
• roast
• ten minutes
• senior

Steps for Oil-free yogurt cake

1

Separate the egg whites and place them in oil-free and water-free containers.

2

Beat egg yolks manually and add vanilla essence

3

Add yogurt and beat well with a manual egg beater

4

Beat until the oil and water mix

5

Sift the flour three times, add it into the egg yolk paste in portions, and stir well.

6

Put 5 grams of corn flour, a few drops of white vinegar, and a pinch of salt in the egg white.

7

Cream the egg white and add one-third of the sugar

8

Add one-third of the sugar after the egg white is refined

9

Add the last third of the sugar when the egg white is lined

10

Beat the egg white until it is dry and frothy

11

Take one-third of the egg white and put it in the egg yolk paste

12

Stir the egg white paste and egg yolk paste evenly

13

Add the wine-stained cranberries and mix well

14

poured into the mold

15

Shake out large bubbles to preheat the oven, drain water on the baking sheet, place the bottom layer, place the cake on the middle and lower layers, and bake at 170 degrees for 40 minutes. Bake without turning upside down, cool in the oven, and taste best after refrigerated.

Oil-free yogurt cake Make Tips

Recipe Categories

• baking Recipes
• Kid Friendly Recipes
• cake recipes
• afternoon tea recipes