YOGURT CAKE || How to make fluffy yogurt cake|| Easy Recipe

Separate the egg whites from the yolks of 3 eggs.

In a bowl, combine 3 egg yolks with 260 grams plain yogurt and 1 teaspoon of lemon juice, and mix well.

Add 35 grams cake flour and 10 grams corn starch to the mixture and mix until well combined.

Using a rubber scraper, scrape the sides and bottom of the bowl to ensure a smooth batter.

In a separate bowl, beat the egg whites and gradually add 65 grams white sugar in three additions, mixing until stiff peaks form (about 4-5 minutes).

Gently fold a portion of the egg whites into the yogurt mixture to loosen it up.

Add the remaining egg whites in two more batches, folding gently to maintain the thickness of the egg whites.

Transfer the batter to a prepared bundt pan and tap it a few times to release air bubbles.

Prepare a water bath by adding boiling water to a larger pan.

Bake in a preheated oven at 150 degrees Celsius for 25 minutes, then lower the temperature to 140 degrees Celsius and bake for another 45 minutes.

Once baked, sprinkle powdered sugar on top before serving.

Equipment Needed

Allergens