Main Ingredients:
Eggs: 4; Camellia Oil: 45g; Small Cherries: 30g; Caster Sugar: 60g; Yogurt: 200g.
Additional Ingredients:
Lemon Juice: a few drops; Cake Flour: 70g.
Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Advanced.
Cooking Steps for the Low-Fat Yogurt Cherry Cake that Doesn’t Crack or Shrink
1. Separate egg yolks and whites, pour oil into yolks and mix well.
2. Add yogurt to the yolks, then add sifted cake flour and starch to make a yolk batter and set aside.
3. Beat egg whites until foamy, add sugar and continue beating until smooth, then add lemon juice. Continue beating until whites thicken, then add sugar in thirds.
4. Beat whites until stiff peaks form, then fold one-third into the yolk batter, repeat twice, then fold the mixture back into the whites.
5. Wash and pit the cherries, pour the batter into a mold, gently tap to remove air bubbles, place cherry pieces on top, then bake in a preheated 160-degree oven on the lower rack in a water bath for 70 minutes. After baking, let it sit in the oven for 30 minutes before gently removing from the mold.
