Q: Can I use a different type of flour instead of low-gluten flour?
A: Yes, but it may affect the texture of the cake. Low-gluten flour is recommended for a softer cake.
Q: Is it necessary to add lemon juice to the egg whites?
A: Yes, lemon juice helps to stabilize the egg whites and improve the texture of the cake.
Q: Can I use flavored yogurt instead of plain yogurt?
A: Yes, flavored yogurt can be used for a different taste, but it might alter the cake’s flavor profile.
Yogurt Cake Recipe
Notes
Ingredients:
- 5 Eggs
- 365g Thick Yogurt
- 125g Low-Gluten Flour
- 25g Cornstarch
- 58g Granulated Sugar
- A few drops of Lemon Juice
- Mix the yogurt with egg yolks until smooth.
- Sift low-gluten flour and cornstarch into the mixture and stir to form a smooth batter.
- Beat the egg whites with granulated sugar and lemon juice until stiff peaks form that can bend slightly.
- Fold one-third of the beaten egg whites into the yolk mixture until evenly mixed. Then gently fold in the remaining egg whites until the batter is smooth.
- Prepare a loaf pan by lining it with parchment paper, then pour in the batter and smooth the top.
- Preheat the oven to 150°C (300°F) and bake for approximately 70 minutes.
- Once baked, the cake will be super soft!
- Display the finished cake.
- Rich in protein from eggs and yogurt
- Contains carbohydrates from flour and sugar
- Low in fat, depending on the type of yogurt used
