Thick Yogurt 180 g
Eggs 3 pcs
Cake Flour 30 g
Corn Starch 10 g
Sugar 30 g
Salt 1 g
Lemon juice 3-5 drops Oil-Free Low-Sugar Yogurt Cake The cut surface has a fine, soft texture. Prepare 2 oil-free and water-free bowls. Separate the egg whites and egg yolks. Refrigerate the egg whites first. Egg yolk batter: Add 180 g yogurt to the egg yolks, then add 1 g salt and mix evenly. Sift in 30 g cake flour and 10 g cornstarch. Stir until smooth and free of lumps. Meringue: Squeeze a few drops of lemon juice or white vinegar into the egg whites.Add granulated sugar in three additions.
Whip the egg whites at medium-high speed. Whip until the egg whites form visible lines, then switch to low speed. The meringue should be whipped until fine, smooth, and glossy. Stop when soft peaks with small hooks form when the whisk is lifted. Mixing: (Preheat the oven at this point.) Add one-third of the meringue to the egg yolk batter and fold in one direction until evenly combined. After mixing evenly, pour the mixture into the remaining meringue. Fold in one direction until evenly combined. (Work quickly here and avoid interruptions.) This is the batter consistency after mixing. After mixing, pour the batter into the mold. (Grease the mold or line the sides with baking paper for easier release.) Smooth the surface with a spatula and tap the mold firmly several times to release large air bubbles.Baking: Before using the water bath method with a springform pan, wrap the outside of the pan with aluminum foil first to prevent water from entering the pan. Pour more than half a bowl of hot water into the baking tray, and place a piece of cotton cloth underneath. (The cotton cloth prevents the water in the baking tray from boiling too vigorously and also helps avoid water entering the pan.) Place the pan inside.
Bake on the middle-lower rack at 150°C for 60 minutes. During the last 30 minutes, remember to open the oven door slightly to prevent the temperature inside the oven from becoming too high and causing the cake to crack. Once the time is up, let it sit for 5-10 minutes before removing. The texture is even better after refrigeration!! ⭐️ After baking with the water bath method, empty-bake the oven for about 20 minutes to evaporate the water vapor inside.
