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Oil-free Baked Yogurt Cake Recipe

Oil-Free Baked Yogurt Cake Recipe
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Serving : 6
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Prepare the ingredients before making Oil-Free Baked Yogurt Cake in your home. Then, follow these steps below to serve Oil-Free Baked Yogurt Cake for your family or friends.

Ingredients: Oil-Free Baked Yogurt Cake

  • 450 grams Plain yogurt
  • 2 Eggs
  • 70 grams Sugar
  • 30 grams Cornstarch (or cake flour)
  • 1 tbsp Lemon juice

How to Make Oil-Free Baked Yogurt Cake

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Oil-Free Baked Yogurt Cake in your home by yourself.

    Step 1
  • Strain the plain yogurt in a sieve in the fridge overnight. (It will be about 200 g after straining.)
  • Step 2
  • Line a cake pan with parchment paper. Preheat the oven to 180℃.
  • Step 3
  • Break the eggs into a bowl. Add the sugar, and mix using a hand mixer. Beat the mixture using the hand mixer while putting the bowl over a bowl of hot water to warm the mixture until it's warm to the touch. Check the mixture with your finger, and when it's warm, remove it from the bowl of hot water.
  • Step 4
  • Whip the mixture with the hand mixer for about 5-7 minutes until stiff peaks form. It will turn white and thicken like whipped cream.
  • Step 5
  • Add the strained yogurt, and mix with the hand mixer.
  • Step 6
  • When mixed, add the corn starch, and mix with the hand mixer.
  • Step 7
  • Add the lemon juice, and fold in gently using a rubber spatula.
  • Step 8
  • Pour the batter into the lined cake pan, and bake in the oven at 180℃ for 30-40 minutes.
  • Step 9
  • When it's baked, remove from the pan, and let cool with parchment paper still attached.
  • Step 10
  • When you cool the cake, remove from the cake pan, and peel off the parchment paper on the sides while it's still hot. By doing so, you can peel off the parchment paper nicely later. You can leave the parchment paper on the bottom to cool.
  • Step 11
  • When it's completely cooled, chill in the fridge.
  • Step 12
  • The lemon flavor is refreshing!
  • Step 13
  • This is a simple version. I didn't whip the eggs, and just mixed the drained yogurt, sugar, eggs, corn starch, and lemon juice in that order really really well using a whisk. The tastes are almost the same, but the texture of the cake with whipped eggs is smoother.
  • Step 14
  • The one on the left is the cake with whipped eggs. And the right one is the simple version! It's difficult to tell in this picture, but they do look different.
  • Step 15
  • For the base, I made "Made in a Flash! Chocolate Cookies", substituting cocoa powder with dark cocoa powder.
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