Oil-Free Baked Yogurt Cake
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
Oil-Free Baked Yogurt Cake
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
Cooking Instructions
- 1
Strain the plain yogurt in a sieve in the fridge overnight. (It will be about 200 g after straining.)
- 2
Line a cake pan with parchment paper. Preheat the oven to 180℃.
- 3
Break the eggs into a bowl. Add the sugar, and mix using a hand mixer. Beat the mixture using the hand mixer while putting the bowl over a bowl of hot water to warm the mixture until it's warm to the touch. Check the mixture with your finger, and when it's warm, remove it from the bowl of hot water.
- 4
Whip the mixture with the hand mixer for about 5-7 minutes until stiff peaks form. It will turn white and thicken like whipped cream.
- 5
Add the strained yogurt, and mix with the hand mixer.
- 6
When mixed, add the corn starch, and mix with the hand mixer.
- 7
Add the lemon juice, and fold in gently using a rubber spatula.
- 8
Pour the batter into the lined cake pan, and bake in the oven at 180℃ for 30-40 minutes.
- 9
When it's baked, remove from the pan, and let cool with parchment paper still attached.
- 10
When you cool the cake, remove from the cake pan, and peel off the parchment paper on the sides while it's still hot. By doing so, you can peel off the parchment paper nicely later. You can leave the parchment paper on the bottom to cool.
- 11
When it's completely cooled, chill in the fridge.
- 12
The lemon flavor is refreshing!
- 13
This is a simple version. I didn't whip the eggs, and just mixed the drained yogurt, sugar, eggs, corn starch, and lemon juice in that order really really well using a whisk. The tastes are almost the same, but the texture of the cake with whipped eggs is smoother.
- 14
The one on the left is the cake with whipped eggs. And the right one is the simple version! It's difficult to tell in this picture, but they do look different.
- 15
For the base, I made "Made in a Flash! Chocolate Cookies", substituting cocoa powder with dark cocoa powder.
https://cookpad.wasmer.app/us/recipes/142587-chocolate-cookies
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