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Yogurt Egg Cake Recipe

Yogurt Egg Cake Recipe
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Prepare the ingredients before making Yogurt Egg Cake in your home. Then, follow these steps below to serve Yogurt Egg Cake for your family or friends.

Ingredients: Yogurt Egg Cake

  • 2 Eggs (Medium or Large)
  • 100 grams Yogurt (plain) low-fat is also okay
  • 4 tbsp Skim milk powder
  • 3 tbsp Light brown sugar
  • 2 tbsp Condensed milk
  • 3 tbsp Cake flour

How to Make Yogurt Egg Cake

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Yogurt Egg Cake in your home by yourself.

    Step 1
  • Divide the egg yolks and egg whites. Add a pinch of light brown sugar to the egg whites and whip. Add in the sugar over two turns with a tablespoon during the process (2 tablespoons total), and whip until the point where peaks form. *Please use an egg beater to turn it into a meringue with a fine consistency if you are using an egg beater.
  • Step 2
  • Add the skim milk powder to Step 1 one tablespoon at a time. Lightly whip between each turn, lightly stirring so as not to pop the bubbles. : This will become overwhipped even when using a hand mixer at the lowest setting, so please don't use it. *It will become a thick meringue like shown in the photo if you do.*
  • Step 3
  • Whip the egg yolks in a separate bowl until they turn white and thicken, then add in the yogurt, condensed milk, and flour, and mix well.
  • Step 4
  • Add half of the meringue from Step 1 to Step 3, mix well with an egg beater, add in the remaining amount of meringue, stir with a rubber spatula without popping the bubbles, and pour into the mold.
  • Step 5
  • Bake in an oven preheated to 170°C for 30 minutes, cover with aluminum foil to keep it from burning, bake for an additional 30 minutes at 170°C, let cool in the oven until the residual heat resides, and it's done.
  • Step 6
  • This is the tea bag box I used when I first tried this. It holds 50 tea bags and is 12 x 15 cm. I spread out a cooking sheet inside and used it.
  • Step 7
  • Several people have told me that it swells up a lot and then shrivels. I understand why now, so I added notes to Steps 1 and 2. This one in the photo has swollen a lot. (And it shrivelled later). This is the photo of a failed attempt.
  • Step 8
  • *6.3.2008* Keyua said that it might over-swell depending on how you whisk the egg whites. (I rewrote Steps 1 and 2).
  • Step 9
  • *11.28.2008* Yukiayu told me that she succeeded in cooking this in a muffin cup in a hot water bath at 160°C for a shorter amount of time. For those of you that are able to do this in a hot water bath, I think it will decrease the risk of failure.
  • Step 10
  • COOKPAD member Manger reports that you can also make this pretty nicely in a milk carton.
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