Yogurt Cake
The cake puffs up significantly when freshly baked, but deflates within 30 seconds like a fleeting flower. Once refrigerated, it takes on a texture similar to cheesecake, offering a uniquely delightful flavor.
Story
This cake puffs up beautifully right out of the oven, only to settle within seconds like a fleeting dream. Once chilled, however, it transforms into a delightful treat with a texture remarkably similar to cheesecake.
Ingredients
yogurt
200g
high-gluten flour
32g
cornstarch
28g
eggs
4 pcs
white sugar
80g
butter
30g
cream of tartar
appropriate amount
Instructions
1
Step 1
Prepare all ingredients, separate the egg yolks and egg whites.
2
Step 2
Add butter and egg yolks to the yogurt and mix well. Add cream of tartar to the egg whites, add white sugar in three batches, and beat with an electric mixer until white and wet peaks form. Sift flour and cornstarch and add them into the egg yolk yogurt batter.
3
Step 3
Add 1/3 of the whipped egg whites into the egg yolk batter.
4
Step 4
Mix well, then pour into the remaining egg whites.
5
Step 5
Mix well and pour into the mold. Bake in the oven at 180 degrees Celsius for 20 minutes.
