Oil-Free Baked Yogurt Cake
Oil-Free Baked Yogurt Cake

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, oil-free baked yogurt cake. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Oil-Free Baked Yogurt Cake is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Oil-Free Baked Yogurt Cake is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook oil-free baked yogurt cake using 5 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Oil-Free Baked Yogurt Cake:
  1. Take 450 grams Plain yogurt
  2. Get 2 Eggs
  3. Take 70 grams Sugar
  4. Make ready 30 grams Cornstarch (or cake flour)
  5. Take 1 tbsp Lemon juice
Instructions to make Oil-Free Baked Yogurt Cake:
  1. Strain the plain yogurt in a sieve in the fridge overnight. (It will be about 200 g after straining.)
  2. Line a cake pan with parchment paper. Preheat the oven to 180℃.
  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.
  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.
  5. Add the strained yogurt, and mix with the hand mixer.
  6. When mixed, add the corn starch, and mix with the hand mixer.
  7. Add the lemon juice, and fold in gently using a rubber spatula.
  8. Pour the batter into the lined cake pan, and bake in the oven at 180℃ for 30-40 minutes.
  9. When it's baked, remove from the pan, and let cool with parchment paper still attached.
  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.
  11. When it's completely cooled, chill in the fridge.
  12. The lemon flavor is refreshing!
  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.
  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.
  15. For the base, I made "Made in a Flash! Chocolate Cookies", substituting cocoa powder with dark cocoa powder. - - https://cookpad.com/us/recipes/142587-chocolate-cookies

So that is going to wrap this up with this special food oil-free baked yogurt cake recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!