Inspired by the black cherry muffin made yesterday, the shallow cherry powder is suitable for this cherry blossom season!
Add oil, black cherry juice and salt to the egg yolk and mix well.
Add the sifted powder and mix well. Finally add chopped black cherries and mix well.
The protein was added to the sugar 3 times to send it to 9 points or completely.
Take 1/3 of the meringue and add it to the egg yolk paste and mix it evenly with a spatula.
Then pour back the remaining meringue and mix evenly with a spatula.
Pour the cake mixture into the mold, use the chopsticks to make a S in the cake paste, then gently shake a few times, remove the large bubbles, and send it to the preheated 165 degree oven, the lower layer, get up and down, and bake for about 45 minutes.
Immediately after the furnace is released, the mold is released and released.
Black cherry juice can be replaced with an equal amount of water or other juices, and cherry flesh can be used with other fruits or not.