Fluffy Yogurt Cake
Ingredients:
- 50g all-purpose flour
- 20g corn starch
- 300g plain yogurt
- 2g salt
- 30ml vegetable oil
- 4 egg yolks
- 1 teaspoon vanilla extract
- 4 egg whites
- 80g granulated sugar
- 1 teaspoon lemon juice
Instructions:
- Begin by preheating your oven to 284°F/140°C. Grease and line a cake mold with parchment paper, ensuring thorough coverage for easy release.
- In a large mixing bowl, combine the egg yolks, plain yogurt, salt, vanilla extract, all-purpose flour, and corn starch. Stir until the ingredients are well incorporated and a smooth batter forms.
- In a separate bowl, using a hand mixer or stand mixer, whisk the egg whites until they reach stiff peaks. Gradually add in the granulated sugar and lemon juice, continuing to beat until glossy and firm.
- Gently fold the whipped egg white mixture into the egg yolk batter using a spatula, ensuring careful incorporation to maintain the airy texture.
- Once fully combined, pour the batter into the prepared cake mold, spreading it evenly with a spatula. To release any trapped air bubbles, gently tap the mold on the countertop.
- Place the filled cake mold on a baking sheet and carefully pour hot water into the sheet to create a water bath. This gentle steam will help ensure a moist and tender cake.
- Bake the cake in the preheated oven for 60-70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the mold for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
- Serve slices of this heavenly Fluffy Yogurt Cake on its own or accompanied by fresh berries and a dollop of whipped cream for a truly decadent dessert experience.
Enjoy the light, airy texture and subtle sweetness of this exquisite Fluffy Yogurt Cake, a testament to the artistry of homemade baking.
