I had marmalade that I didn't know what to do with, so I added that into this okara cake.I recommend you use milk cartons for the mold! If you have a silicon mold that's microwave-safe, you could use that too. If you're using a glass pan, make sure to line it with parchment paper. Please adjust the cooking time to your microwave (it's done when the surface of the cake looks dry). For 1 milk carton mold worth. Recipe by syusyusyu

I was chosen as a cooking tester for draining equipment.I used peaches that go well with yogurt, and flavored the cake with peach and orange, with a hint from a delicious cocktail.I figured that using drained yogurt would make a healthy and rich cake.This cake is low in sugar, and features the natural sweetness of the ingredients.Don't forgot to let the batter rest after mixing.With egg-free batter, if baked without allowing time for the gluten to relax, the cake will not rise properly and the batter will turn out dense and heavy. The peaches are coated in flour to prevent them from sinking in the batter. Recipe by tearstar

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

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.

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

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

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

I wanted to eat something like non baked cheesecake.As a diet treat, this can be made easily with apple, agar agar, and yogurt.It's easy to make the cake by using a blender. Following the advice from user "Futansan," I baked the cake in a glass pie tart. Even without coating it with oil, you can take the cake out smoothly. Muffin cups are also ok. When you take the cake out of the oven, it is not set yet, but by cooling in a fridge, it will set, so do not worry. Recipe by CAFE703

I was craving for castella cakes, so here's my try on making it with 100% okara.Make sure to mix the ingredients well. It's easier if you use 2 pairs of chopsticks (4 chopsticks) to stir. For one 65mm x 175mm pound cake mold. Recipe by Hayamichan

I tried to come up with a quick dessert recipe that brings out the freshness and nutritional goodness of kiwis.Please adjust the cooking time depending on your microwave and oven. Recipe by caramel-cookie

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

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