Baked Yoghurt Cake

Name: How to cook Baked Yoghurt Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18cm Springform Round Cake Tin
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Baked Yoghurt Cake

A large amount of Yoghurt was getting old in the fridge and I needed to use it up. I found a Baked Yoghurt Cake recipe on the internet and I tried it. The result was BAD. The cake didn’t taste good at all. I tried another recipe and I was not happy with the result. Since then, I have baked Yoghurt Cake several times to figure out the best way. Now I believe that Yoghurt should be drained overnight to remove excess water, a reasonable amount of Sugar is necessary, it is better with the biscuit base, and Corn Starch works better than Plain Flour, and Butter makes the cake taste nicer.

Ingredient

Food ration :

18cm Springform Round Cake Tin

100 g

Sweet Biscuits

20 g

Butter *melted

500 ml (2 cups)

Unsweetened Greek Yoghurt *I had 260g after drained overnight

Eggs *at room temperature

1 pinch

Salt

1/2 cup

Caster Sugar

1/4 cup

Corn Starch OR Plain Flour

2-3 teaspoons

Lemon Juice *You don’t need it if Yoghurt is very sour

Cooking instructions

* Step 1

Greek Yoghurt contains less water, but still you should drain and remove excess water. Line a colander with paper towel, place Yogurt in it, and drain overnight OR at least for 2-3 hours.

* Step 2

Line a cake tin (springform is preferable) with baking paper.

* Step 3

Process Sweet Biscuits into fine crumbs. Mix with melted butter and press into the base of the prepared tin.

* Step 4

Preheat the oven to 150℃. Place all ingredients of Yoghurt Cake except Butter in a mixing bowl, use electric beater or hand mixer to process until the mixture is smooth. Add melted Butter and process until Butter is blended well.

* Step 5

*Note: I tried to beat Egg Whites separately and mixed it with other ingredients. The cake rises high but there was no significant difference in the result as the cake always shrinks a lot.