Low-fat yogurt cake
By VicentaLakin
THIS YOGURT CAKE IS CHARACTERIZED BY NO OIL, RELATIVELY LESS HEAT, BUT IT'S FOUND TREASURES FOR DIETED MM, AND I'M SURE THEY'LL LOVE THIS DELICIOUS, LOW-FAT FOOD! IT TASTES SO WET, IT TASTES SO GOOD
Recipe Recommendations
- old yogurt 100g
- egg yolk of 2
- low-gluten flour 45G
- vanilla extract few drops
- egg white of 2
- white vinegar few drops
- fine sugar 30g
- sweetening
- roast
- an hour
- ordinary
Steps for Low-fat yogurt cake
1
Eggs are distributed early with yolk and purified eggs. The yogurt fell into the pot, and the egg yellow and a few drops of vanilla
2
Full and even mix
3
And sift in low-banded flour
4
Once again, the yolk paste is made
5
Add a few drops of white vinegar in the egg cleaners, and then put sugar in the eggmaker. Fight
6
Add a few drops of white vinegar in the egg cleaners, and then put sugar in the eggmaker. Fight
7
Take a third of the protein cream and mix it in the yolk paste
8
And then back to the remaining two-thirds of the protein cream
9
And pour it into a six-inch cake mold
10
Put it in the lower middle of a preheated oven with warm water on the bottom of the oven. 170 degrees, 40 minutes or soLow-fat yogurt cake Make Tips
1. Since the yogurt was store-bought and already contained sugar, I didn't add any to the yolks.
2. Once the cake is baked, there's no need to invert it; just let it cool down a bit before unmolding.