This Yogurt cake is very similar to Souffle Cheese cake, moist, light and fluffy, but no butter or vegetable oil. The cake has a much lower calorie than cheesecake. I used thick, Greek yogurt for this recipe and opted for a low fat instead of full-fat. Therefore, ideally, for those who are dieting can eat it without burdens!😉
这款酸奶蛋糕与芝士舒芙蕾蛋糕非常相似，同样湿润，轻盈和蓬松，但不含黄油或植物油，它的热量比芝士蛋糕低得多。我在食谱中使用了浓稠的希腊酸奶，并选择了低脂而不是全脂。因此，对于那些节食的人来说，可以放心的吃啦!😉
Yogurt Cake酸奶蛋糕
Ingredients：(8in Square cake pan)
6 Egg yolks
10g Sugar
200g Greek yogurt or sour cream
55g Cake flour
25g Corn starch
6 Egg whites
80g Sugar
1/2tsp Lemon juice
Method：
1. First, stir the egg yolks evenly.
2. Add the yogurt and mix well.
3. Sift in cake flour and corn starch, mix well and set aside.
4. Prepare the egg white by adding lemon juice, and beat the egg white at high speed.
5. Add in sugar in three portions and beat until soft peak form.
6. Mix 1/3 of the meringue into the egg yolk batter and mix well, then pour the batter into the remaining egg whites and mix well.
7. Pour into the prepared cake pan and tap twice on the counter top to release bubbles and place in the preheated oven.
8. Water-bath bake at 150℃ for 55 minutes, then turn to 180℃ and bake for 3 minutes.
9. Allowed the cake to cool in the pan for 10 minutes, then remove and invert the cake and let it cool compleyely.
成份：(8寸方形蛋糕模)
6个 蛋黃
10g 糖
200g 希腊酸奶或酸奶油
55g 低筋面粉
25g 玉米淀粉
6个 蛋白
80g 糖
1/2茶匙 柠檬汁
做法:
1.首先蛋黄用搅拌均匀。
2.跟着加入酸奶搅拌均匀。
3.筛入低粉与玉米淀粉,搅拌均匀后放一旁待用。
4.准备蛋白部分加入柠檬汁，打蛋器为高速打发蛋白。
5. 砂糖分三次加入蛋白打至湿性发泡。
6.把1/3的蛋白霜拌入蛋黄面糊拌匀，再将面糊倒入蛋白中搅拌均匀。
7.倒入模具中 震出气泡， 放入预热好的烤箱。
8.用水蒸烤以150℃烤55分钟，再转去180℃ 烤3分钟上色即可。
9. 蛋糕在模具里放凉10分钟后，取出倒扣放凉即可。
Recipe reference from : 開心分享Happy Sharing
Happy Baking!
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