Yugurt Cake
HB-16778 · Hand-built original · Korean
A fluffy, moist flourless yogurt cake built with plain yogurt, eggs and cornstarch.
KoreanDessertVegetarianGluten-freeLow-Sodium
Main ingredient: yogurt
Pairs well with: coffee, fresh berries, fruit tea, whipped cream
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 4 eggs
- 2.82 oz sugar
- 14.1 oz plain yogurt
- 1.76 oz cornstarch
- 0.18 oz baking powder
- 5 drops vanilla extract
- 1 tablespoon lemon juice
Method
- Place the plain yogurt and vanilla extract with the egg yolks and mix well with a whisk.
- Stir in the sugar to the egg whites in 2 to 3 additions while whipping a meringue, add the lemon juice and finish.
- Sift the cornstarch and baking powder into the yolk bowl.
- Fold in the meringue in 2 to 3 additions with a rubber spatula.
- Stream the batter into a parchment-lined pan and tap the pan on the counter.
- Bake up for 30 minutes in an oven preheated to 338°F.
- Remove from the oven, place on a rack and cool.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).