Easy Yoghurt Cake

Yoghurt cake is a moist and tender dessert made with yoghurt as a key ingredient, which adds richness and a subtle tangy flavor to the cake. Known for its simplicity, it's often a no-fuss recipe requiring basic ingredients like flour, sugar, and eggs, making it a favorite in many home kitchens. This versatile cake can be enjoyed plain, dusted with powdered sugar, or paired with toppings like fresh fruit, syrup, or a dollop of cream for added indulgence.

Ingredients:

Eggs – 04
Plain Yoghurt – 250g
Cake Flour – 40g
Lemon Juice – ¼ tsp
Sugar – 80g
Hot Water
Vanilla – ½ tsp

How to cook:

Preheat your oven to 150°C (300°F). Place a roasting pan or baking dish filled with hot water on the bottom rack of the oven. This will create a moist environment for the cake to bake in.
In a clean, dry bowl, beat the egg whites with an electric mixer until they are light and fluffy. Gradually add the sugar, one tablespoon at a time, beating until stiff peaks form.
In a separate bowl, whisk together the egg yolks, yogurt, vanilla extract, and lemon juice until well combined.
Gently fold the flour into the yogurt mixture until just incorporated. Be careful not to overmix.
Gradually fold the whipped egg whites into the yogurt batter in three additions, using a spatula. Be gentle to maintain the airiness of the egg whites.
Pour the batter into an 8-inch baking tray lined with parchment paper. Place the tray in the preheated oven on the rack above the water bath. Bake for approximately 80 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool completely in the tray before serving.
Enjoy…

Tips for a Perfect Yogurt Cake:

Use room temperature eggs for better volume when whipping the egg whites.
Don't overmix the batter, as this can lead to a dense cake.
The water bath helps to create a moist and even baking environment.
This cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days.