Yogurt Cake

Two weeks ago, I made an arrangement with Yuan for our boys to have a playdate before school starts. Yuan is a very nice lady. Every time she sent her son over for playdates, she will drop off bags of fruits or pastries or treats. So, I planned to bake something for BB to bring over to her on Tuesday. BB told me Shine does not like cheese. What else can I do if not my go-to dessert --- cheesecake? I was browsing online looking for ideas.

How about Yogurt Cake? The recipe seem fairly simple, in fact, the steps are similar to my go-to cheesecake. And I felt comfortable to give this new recipe a shot. It turns out better than I'd expected :D

I know the name may sound a little vague but I don't know what would be the best name for this cake. The recipe was adapted from here and here 

ENJOY!

  

Ingredients:

200g    plain yogurt

48g      vegetable oil

4          eggs

80g      sugar

40g      cake and pastry flour (low protein flour)

24        corn starch

optional

1/8       cream of tartar or lemon juice

Steps:

1.   Preheat the oven at 170 C.

2.   Line the bottom of a 7" cake pan with parchment paper.

3.   Separate the eggs and place the whites in a clean bowl. 

4.   In another bowl, combine the oil and yogurt. Whisk in the yolks, add the pre-sifted flour. Whisk until combine.

5.   In the stand mixer, fitted with whisk attachment, beat the egg whites at medium speed until foamy, add in the cream of tartar and 1/3 of the sugar. Beat the egg whites until it starts to form soft peaks . Gradually add in the remaining sugar. Continue whipping until the egg whites form stiff, glossy peaks.
6.   Fold in a third of the egg white into the batter, mix until combine. Then pour the batter back to the egg white bowl, continue to fold until the batter incorporate with the egg white. DO NOT OVER MIX. You may still see some thin stripes of egg white. This is okay.

  

7.   Pour the mixture into the cake pan. Gently tap the pan on the counter to remove air bubbles.
8.   Bake the cake in an inch water bath for 60 minutes until the top turn golden brown.
9.   Remove from heat. Leave the cake to cool on wire rack. Refrigerate the cake before serve.

HAPPY BAKING!

Note: I used the 2% plain yogurt.