How to make oil-free yogurt cake

Sometimes we find that there are always a few people around us who like cooking very much. They regard cooking as a hobby. Every dish is their own successful work. We should not always envy others' talents. In fact, we can learn it. The following is an introduction to oil-free yogurt cake. Let's get started.

1. Separate the egg white and egg white and put them into oil-free and water-free containers.

2.1 Add yogurt and beat with a manual egg beater

3.2 Beat the egg yolks manually and add vanilla extract

4.12 Beat until oil and water are mixed

5.21 Sift the flour three times and add it to the egg yolk paste in batches, stir evenly.

6. Add 5 grams of corn flour, a few drops of white vinegar and a pinch of salt to the egg whites.

7. Beat the egg whites until they are coarse and add one third of the sugar

8.1 When the egg whites are textured, add the last one-third of sugar

9.2 Add one third of sugar after the egg whites are fine

10. Beat the egg whites until they are dry and foamy

11. Take one-third of the egg whites and add them to the egg yolk paste

12. Mix the egg white paste and egg yolk paste evenly

13. Add the wine-soaked cranberries and mix well

14. Pour into mold

15. Shake out the big bubbles and preheat the oven. Put water in the baking tray, put the bottom layer, put the cake on the lower middle layer, and bake at 170 degrees for 40 minutes. After baking, do not turn it upside down. Let it cool in the oven. It tastes best when refrigerated.

Dear foodie friends, you can’t wait any longer! The editor has already whetted your appetite. Then take action quickly and make your own oil-free yogurt cake to enjoy your delicious taste.