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This yogurt cake has been trending recently and I had to try it out for myself. This Yogurt cake looks like a cheesecake but the texture is not the same.
The texture is similar like a firmer custard. It is both creamy and firm. This Yogurt cake is not very sweet. It is mildly sweet and tangy.
If you let the cake rest in the fridge it tastes more delicious. beginners can bake this cake in a water bath to make sure it doesn’t crack and remains moist.
Ingredients
Directions
Pre-heat the oven at @150C.
Take Egg whites in a bowl and add Vinegar.
Beat the whites until frothy.
Add half of the sugar to egg whites and beat until stiff peaks are performed.
It will stick to the bowl if inverted when it is perfectly done.
Take egg yolks and add the remaining sugar to a separate bowl.
Add vanilla extract and beat until it turns pale yellow.
Add All-purpose flour, Corn starch/flour, Baking powder, and Yogurt and mix on low speed until just combined.
Scrape down the sides and bottom with a spatula.
Add egg whites to it in three additions and gently fold in.
Transfer to a lined 6-inch cake tin.
Tap to release bubbles, and bake in a pre-heated oven at @150C for 70 minutes.
Do try the recipe and let me know how it turned out. If you like it please like and share.”
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