Creamy Yogurt Cake

Its sour. Its sweet. Your taste palette may not find it agreeable. But if you like sourness and sweetness fused into a creamy clone of a yummy cheesecake (in looks and texture but not taste). A healthier alternative? Yes. It is, in fact, enough to satisfy my dreamy cheesecake fetish. My testers (mummy and I — I baked it too late at night to share) have agreed that it has a delicate texture and smooth taste. So here is!

 

Creamy Yogurt Cake

Adapted from here

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Ingredients

Non-fat Yogurt 115g
Condensed milk 20g
Eggs, separated 2
 White vinegar ½ tsp
Flour 13g
Corn flour/cornstarch 12g
Sugar 50g
Vanilla Essence 2 drops

 

 

 

 

 

 

 

 

 

Method:

1. In a large bowl, mix the condensed milk into yogurt and stir in smoothly. Mix in the egg yolks one by one. Sift in the flour and cornstarch. Stir in the vanilla essence.

2. In another bowl, add in the egg whites, vinegar and sugar and whisk with an electric mixer till a trail of foam can stay on the surface of the egg whites mixture for 15 seconds.

3. Add 1/3 of the egg whites into the yogurt mixture and fold the whites in with a spatula. Fold in the rest of the egg white mixture.

4. Pour the batter into a baking tin and bake using a water bath. See here for how. Bake at 160°C for 15 minutes and then at 185°C for 45 minutes. Cool for 15 minutes before eating (the edges will leave the sides of the tin). Cake tastes better chilled!

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