This Yogurt Cake is so fluffy and soft, it doesn’t even contain any oil or even butter. Yes, its very soft just like a Japanese Cheesecake! It is so yummy, just sprinkle with powdered sugar and garnish it on top with any favorite fresh fruit like strawberry. 🍓🍓🍓
Yogurt Cake Recipe
3 pcs Egg Yolk (grade A), room temp
240g sugar free yogurt
30g Cake Flour (3.8 tbsp)
10g of all purpose flour (1 ¼ tbsp)
1 lemon zest, grated (about 2 tbsp)
3pcs egg Whites (grade A), room temp
1/2 tbsp lemon juice
50 grams castor sugar / fine / plain
In a mixing bowl, whisk egg yolk and add yogurt, whisk it well. Place a sifter on top, and add cake flour, flour, and lemon zest. Mix it well until incorporated. Set aside.
In another dry mixing bowl, beat normal temperature egg whites until foamy and add lemon juice. Keep beating and add sugar in small batches. Beat it well until stiff peak’s form.
Once the egg white is no longer moving, gently fold the first ½ portion it to the egg yolk mixture in step 1. Do the cut and fold technique in folding a batter. Once well incorporated, fold the remaining half into the egg yolk mixture.
Be gentle to make sure you don’t deflate the fluffy egg white. Fold and turn the bowl around each time you fold it.
Tin molde Size 6-inch and 4-inch deep preferably (apply grease and line with baking paper). Just cut a baking paper patterned to the molder. So the cake doesn’t stick in the mold.
Once the mold is lined, pour in the cake batter, and gently tap the mold on the table to release extra packets of air from pouring the batter. (So it will even out of and there will be no holes on your cake after baking).
How to bake: You will bake the pan in bain marie or water bath. The pan will be place on another bigger pan with water underneath.
150°C: 25 minutes (Fire up and down)
140 °C: 30 minutes (lower fire)
200°C 5-10 minutes (till the top is slightly stiff) – Top flame only
Baking time will vary depending on type of oven use. If using an electric oven, you may need to adjust to a lower temp than prescribe here because electric oven tends to be hotter and quick to cook (in my exp), and the heat from top and bottom should be watched out.