This yoghurt cake serves less fat and less calories from other cakes, the texture is so smooth, which is probably why everyone in my family love it!
Ingredients
Starch —— 20 g
Low-gluten wheat flour —— 50 g
Greek yogurt —– 100 g
Plaint yogurt —– 50 g
Sugar —– 65 g
lemon juice —– 5 g
Egg yolk —- 65 g
Egg white —– 142 g
Salt —— 0.5 g
Butter ——– 48g
Low-gluten wheat flour —— 50 g
Greek yogurt —– 100 g
Plaint yogurt —– 50 g
Sugar —– 65 g
lemon juice —– 5 g
Egg yolk —- 65 g
Egg white —– 142 g
Salt —— 0.5 g
Butter ——– 48g
Steps
1. Add the melted butter to the Greek yogurt and the plaint yogurt and mix well. Add the sieved low flour and starch and stir until no granules. Add egg yolk and mix well.
2. On a separate bowl, add lemon juice and salt to the egg white, add sugar 3 times separately, use the beater to beat the mixture in between each time until it turns to foamy form.
3. Pour into the mold with oil paper to about 100% full. Set the oven heat from above 190 degrees, heat from below 150 degrees, bake for 15 minutes. Until you see the outside of the cake turns golden brown, take out from the oven and cool off.
