To make this Yogurt Cloud Cake, you will need :
300ml (1.05 cup) unsweetened yoghurt
3 egg yolks
54g/ 1.9Oz (6 Tbsp) flour
3 egg whites
84g/ 2.96Oz (7 Tbsp) sugar
1 tbsp lemon juice (Optional)
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This yogurt cake is low in calories and fat and you can make it with zero-calorie sugar. It is easy to prepare and bake, you only need one bowl to make this delicious dessert.
In a mixing bowl, separate three egg whites from the bowl and keep the egg whites and yolks in separate bowls. Into the bowl with the yolks, add 300 grams of unsweetened yoghurt and squeeze one tbsp of lemon juice, the lemon juice is optional.
After adding them, using a hand whisk, mix until they are incorporated then add 54 grams of flour. Continue mixing until you have a smooth batter with no lumps. Bring the bowl with the egg whites and start beating the egg whites to make the meringue at high speed until it starts to foam. Add 84 grams of sugar in two additions mixing well after each addition.
Beat until the meringue reached a stiff peak. Pour all the batter into the bowl with the meringue and fold it in with a spatula then add vanilla essence for flavour and fold it in again. Line a 15cm cake mould with parchment paper, you can also make it with an 18 cm mols at the same temperature and time.
Pour hot water into a rectangle tray and place the cake tin with the batter into the hot water bath. Bake in the middle rack of the oven in a 150C/ 302F preheated oven for 60 minutes. If the Yogurt Cloud Cake has not browned after 60 minutes, bake at 180C for a few more minutes. Once baked, let the cake cool for at least 10 minutes then remove it from the mould.
Dust the top of this Yogurt Cloud Cake with powdered sugar and serve.