Yogurt Egg Cake.
You can have Yogurt Egg Cake using 6 ingredients and 10 steps. Here is how you cook that.
Ingredients of Yogurt Egg Cake
- It’s 2 of Eggs (Medium or Large).
- It’s 100 grams of Yogurt (plain) low-fat is also okay.
- Prepare 4 tbsp of Skim milk powder.
- You need 3 tbsp of Light brown sugar.
- You need 2 tbsp of Condensed milk.
- You need 3 tbsp of Cake flour.
Yogurt Egg Cake instructions
- Divide the egg yolks and egg whites. Add a pinch of light brown sugar to the egg whites and whip. Add in the sugar over two turns with a tablespoon during the process (2 tablespoons total), and whip until the point where peaks form. *Please use an egg beater to turn it into a meringue with a fine consistency if you are using an egg beater..
- Add the skim milk powder to Step 1 one tablespoon at a time. Lightly whip between each turn, lightly stirring so as not to pop the bubbles.
: This will become overwhipped even when using a hand mixer at the lowest setting, so please don't use it. *It will become a thick meringue like shown in the photo if you do.*. - Whip the egg yolks in a separate bowl until they turn white and thicken, then add in the yogurt, condensed milk, and flour, and mix well..
- Add half of the meringue from Step 1 to Step 3, mix well with an egg beater, add in the remaining amount of meringue, stir with a rubber spatula without popping the bubbles, and pour into the mold..
- Bake in an oven preheated to 170°C for 30 minutes, cover with aluminum foil to keep it from burning, bake for an additional 30 minutes at 170°C, let cool in the oven until the residual heat resides, and it's done..
- This is the tea bag box I used when I first tried this. It holds 50 tea bags and is 12 x 15 cm. I spread out a cooking sheet inside and used it..
- Several people have told me that it swells up a lot and then shrivels. I understand why now, so I added notes to Steps 1 and 2. This one in the photo has swollen a lot. (And it shrivelled later). This is the photo of a failed attempt..
- *6.3.2008* Keyua said that it might over-swell depending on how you whisk the egg whites. (I rewrote Steps 1 and 2)..
- *11.28.2008* Yukiayu told me that she succeeded in cooking this in a muffin cup in a hot water bath at 160°C for a shorter amount of time. For those of you that are able to do this in a hot water bath, I think it will decrease the risk of failure..
- COOKPAD member Manger reports that you can also make this pretty nicely in a milk carton..
