The Fluffiest Yogurt Cake | You Can Quickly Make
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#baking #yogurt #cake #souffle #dessert
This Lemon Yogurt Soufflé Cake is a delightful and airy dessert that combines the tangy flavor of Greek yogurt with the fresh zest of lemon. The cake is light and fluffy, thanks to the whipped egg whites that give it a souffle-like texture. Perfect for a refreshing end to a meal or a special occasion, this cake is baked in a water bath to ensure it stays moist and tender. Finished with a dusting of powdered sugar, it offers a beautiful presentation and a melt-in-your-mouth experience.
Ingredients
3 eggs
30 g flour
10 g cornstarch
Zest of 1 lemon
Pinch of salt
200 g Greek yogurt
10 g lemon juice
50 g sugar
Powdered sugar for sprinkling
Instructions
Preparation:
Preheat the oven to 150°C (340°F).
Grease and line an 8-inch (20 cm) round pan with parchment paper.
Separate the Eggs:
Separate the egg whites from the yolks. Place the yolks in one bowl and the whites in another.
Mix the Yolks Mixture:
In the bowl with the egg yolks, add the Greek yogurt, flour, cornstarch, lemon zest, and a pinch of salt.
Whisk all the ingredients together until smooth and well combined.
Whip the Egg Whites:
In the separate bowl with the egg whites, add the lemon juice.
Begin beating the egg whites, gradually adding the sugar.
Continue to beat until the mixture becomes foamy and then reaches soft peaks.
Combine Mixtures:
Gently fold the whipped egg whites into the egg yolk mixture. Be careful not to deflate the egg whites, fold until just combined.
Prepare for Baking:
Pour the batter into the prepared pan.
Tap the pan gently on the counter to remove any air bubbles.
Place the pan in a larger baking dish and pour hot water into the larger dish until it reaches halfway up the side of the cake pan (creating a water bath).
Baking:
Bake in the preheated oven at 150°C (340°F) for 30 minutes.
Then reduce the temperature to 110°C (230°F) and continue baking for another 60 minutes.
Cooling and Finishing:
After baking, let the cake cool in the oven with the door slightly ajar for 30 minutes.
Once cooled, remove from the pan and sprinkle with powdered sugar before serving.
Enjoy your delicious light and fluffy cake!
This Lemon Yogurt Soufflé Cake is a delightful and airy dessert that combines the tangy flavor of Greek yogurt with the fresh zest of lemon. The cake is light and fluffy, thanks to the whipped egg whites that give it a souffle-like texture. Perfect for a refreshing end to a meal or a special occasion, this cake is baked in a water bath to ensure it stays moist and tender. Finished with a dusting of powdered sugar, it offers a beautiful presentation and a melt-in-your-mouth experience.
Ingredients
3 eggs
30 g flour
10 g cornstarch
Zest of 1 lemon
Pinch of salt
200 g Greek yogurt
10 g lemon juice
50 g sugar
Powdered sugar for sprinkling
Instructions
Preparation:
Preheat the oven to 150°C (340°F).
Grease and line an 8-inch (20 cm) round pan with parchment paper.
Separate the Eggs:
Separate the egg whites from the yolks. Place the yolks in one bowl and the whites in another.
Mix the Yolks Mixture:
In the bowl with the egg yolks, add the Greek yogurt, flour, cornstarch, lemon zest, and a pinch of salt.
Whisk all the ingredients together until smooth and well combined.
Whip the Egg Whites:
In the separate bowl with the egg whites, add the lemon juice.
Begin beating the egg whites, gradually adding the sugar.
Continue to beat until the mixture becomes foamy and then reaches soft peaks.
Combine Mixtures:
Gently fold the whipped egg whites into the egg yolk mixture. Be careful not to deflate the egg whites, fold until just combined.
Prepare for Baking:
Pour the batter into the prepared pan.
Tap the pan gently on the counter to remove any air bubbles.
Place the pan in a larger baking dish and pour hot water into the larger dish until it reaches halfway up the side of the cake pan (creating a water bath).
Baking:
Bake in the preheated oven at 150°C (340°F) for 30 minutes.
Then reduce the temperature to 110°C (230°F) and continue baking for another 60 minutes.
Cooling and Finishing:
After baking, let the cake cool in the oven with the door slightly ajar for 30 minutes.
Once cooled, remove from the pan and sprinkle with powdered sugar before serving.
Enjoy your delicious light and fluffy cake!
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در تاریخ 1403/04/26 منتشر شده
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