I made the "Moist! Yogurt Cake"into a low-calorie version.After cracking the egg, put the bowl on a kitchen scale. Weigh in the yogurt, then stir round and round. Repeat with the sugar. If you set the switch on the scale with each addition until Step 5, you can easily add the proper amounts. The batter is a little runny, so it's probably best not to use a pan that might leak at the bottom. Recipe by chikappe

Since I love yogurt cake, I modified a soufflé recipe to make this.All you need to do is mix. Recipe by mimiko10

This is a very easy cake to make, where you basically just throw everything in a bowl and mix it, and it is very tasty! I usually do this when I don't have much time to bake.

While preparing for the day I would give birth, I was cleaning out the refrigerator. I always have yogurt in my refrigerator, so I wanted to figure out a way to use it up.After cracking the egg, put the bowl on a kitchen scale. Weigh the yogurt as you add it, then stir. Weight the sugar as you add it, and stir round and round. Doing it like this means that you can weigh the ingredients while mixing, and save time. Recipe by chikappe

Try this out when you're craving cheesecake while you're on a diet!Once you have strained yogurt, all you need is to just mix the other ingredients. The key is to whip the eggs really well. Adjust the amount of sugar to taste. I think it tastes better when it's on the sweet side. Adjust the amount of lemon juice to taste. You can substitute the corn starch with cake flour. Recipe by CAFE703

My addiction to sweets is almost pathological... so, every now and then, I bake myself a cake I can eat without any remorse!

I made this cake because I received a lot of fresh blueberries from my sister's family. I wanted to make a snack for my nephew (1 year old) that was healthy, did not contain any oil, and was low in sugar. I think this would be a great snack for expecting mothers as well!If using a hand mixer to mix the ingredients is troublesome you can simply mix the ingredients with a whisk etc. in the same order. After the cake cools, slice, wrap each slice in plastic wrap and store in the freezer. If the cake goes a bit stale, it is also delicious if lightly toasted. Recipe by Smuchi

This is very simple yogurt cake that made with whole wheat flour and coconut oil.

This is a perfect cake to enjoy in the evening with a cup of hot coffee or hot tea.

When I was little, my mother often made me this cake. She measured with a yogurt container. I've made this a few times and the taste is the same, but it turns out moister.Just mix. Except for the flour, you can mix all the ingredients at once. Bake at a low temperature to keep it moist and prevent scorching. If you grate the lemon peel for zest, it produces bitterness suitable for adults. So, please adjust to your liking. For 18-20 cm [7.1-7.9 in] round mold. Recipe by Arushione

I was wondering if I could make my own yogurt egg jelly cake, so I tried making it. The fluffy and juicy texture is the best . The taste is extremely simple lol. When I increased the amount of egg yolk and added in honey, it plumps up nicely, but overall it is better to just leave the ingredients for the yogurt egg jelly as-is . I rewrote the recipe because I learned that it might swell up and then shrivel too much in December 2008, so I added memos in the steps.*12.2008* I received a tip that this will swell up and then shrivel. I bought a hand mixer, and understood the reason when I tried using it. It seems that overwhipping the eggs seems to be the source of the problem. After adding in the skim milk in Step 2, using a hand mixer to whip it even at a low speed will overwhip it and make the meringue hard. For those of you using a hand mixer, please use an egg beater in Step 2 without using the hand mixer and please just lightly mix it. For 12 cm [4.7 in]x15cm paper carton or newspaper (half the size) mold 12 cm in diameter. Recipe by twin-twin