Sweets and drinksBaked GoodsEurope and North America30 minutes to prepare, 60 minutes baking, 15 minutes resting
This yogurt sponge has a soft, moist crumb with a light tang from the yogurt. The texture is the point here, airy and fine without being dry. The tricky part is the whites, since anything short of stiff peaks leaves the cake flat after baking.
A little water in the baking tray, with the tin set in the middle of it, spreads the heat more evenly. The yolks are stirred with the yogurt first, and the flour is sifted in after. Once baked, the cake rests for 15 minutes before it comes out of the tin.
This batch weighs about 408g, at roughly 127 calories per 100g.
Method
Separate the whites and yolks of 3 chicken eggs. Put the yolks in a bowl, add 150g of yogurt and stir.
Sift in 30g of all purpose flour and 18g of cornstarch and stir steadily for about 5 minutes until smooth.
Whip the egg whites for about 5 minutes, then add a little salt and 45g of kOBE Monk Fruit Blend and keep whipping to stiff peaks.
Add the whipped whites to the batter a little at a time, folding gently until combined.
Pour the batter into a lined tin. Heat the oven to 150 degrees C for 10 minutes.
Put the cake in, raise the temperature to 160 degrees C and bake for about 60 minutes.
Rest the cake for about 15 minutes after baking before turning it out of the tin.
Tips
Sift the flour into the mixture so it stays fine and the batter does not go lumpy.
A little water in the baking tray, with the tin set in the middle, spreads the heat evenly.
Fold the whites into the batter very gently in one direction so the bubbles survive.
Use thick yogurt brought fully to room temperature, since cold yogurt stiffens the batter and makes it hard to smooth.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.