Yogurt Cake

Yogurt Cake

Very soft and very moist yogurt cake
Texture just likes cheesecake

 

    Ingredients     

For 7-inch round cake pan

A-
Cake flour 35g
Cornstarch 20g
 Plain yogurt 180g (after drained)
Sugar 50g
Vanilla extract 1 tablespoon
Egg yolks 3
Milk 75ml
B-
Egg whites 3
Sugar 20g

Drain the yogurt
Place a cheesecloth in strainer, 

pour plain yogurt into cheesecloth ( or coffee filter paper)
Cover with plastic wrap, 

and put in fridge to let water to drain out for overnight or more than 6 hours 

Grease cake pan with butter,

and line with parchment paper in the bottom and the sides

If  using a springform pan, 

be sure to wrap the bottom and sides completely in foil paper 

to prevent any leakage
 

Preheat oven to 160°C / 320°F

In a large bowl,  whisk the yogurt and sugar until smooth

Add vanilla extract and mix well
 

 Add egg yolks, one at a time

 Add milk and mix well

Sift in the flour and the cornstarch,mix until smooth 

In another large bowl, 

beat the egg whites with a hand mixer 

When egg whites is foamy , 

add sugar a little by little at a time

Beat the egg whites until soft peaks

 Pour about 1/3 of the meringue 

and fold it into cake batter, 

and then repeat with the remaining meringue 

until the cake batter is evenly combined.

Pour the batter into cake pan , 

and tap the cake pan to release air bubbles

Bake with water bath at 160°C / 320°F for 15 minutes,
 and then 150°C / 300°F for 35-40minutes .
or until top is golden brown.

**After turn off the oven,  

open the door of the oven slightly, 
let cake cool down in the oven for 30 minutes

Place cake on a wire rack to cool for 5-10 minutes, 

then remove cake from pan, 

and place on a wire rack to cool completely

 

Serve after chilled in fridge couple of hours or overnight

Optional

A

Sprinkle  powdered sugar over the top of cake  

 

B

1 tablespoon of your favorite jam
1 tablespoon of water

Mix jam and water, 

microwave for 10 seconds,t

then mix well and brush on the top of cake 

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