We have often heard of the Japanese light cotton cheesecake but this is the first time that I have come across a light cotton yogurt cake. So I baked it out of curiosity, the result indeed is like the more well known cake, soft and light. If you want to try something different, I would recommend this recipe to you.
Light Cotton Yogurt Cake
6 Eggs (room temperature)
105g Caster sugar
75g Corn oil
300ml Greek Style Yogurt
60g Cake Flour
36g Corn Flour
1. Preheat oven to 170 degrees. Line the inside of a 7 inch square removable base baking mould with baking paper. Wrap the exterior base with aluminium foil to avoid water seeping in when bake in the oven using water bath method.
2. Prepare two mixing bowls (make sure there is no water or oil in it). Separate the egg yolks from the egg whites and put into the separate bowls. Sieve the cake flour and corn flour and set aside.
3. Using a hand whisk, mix the yogurt and corn oil together, then add in the egg yolks one by one and beat till well combined. Add in the sifted flour, stir in gently till all flour is incorporated.
4. Use an electric mixer to beat the egg whites at low speed until thick bubbly stage, add in the castor sugar 1/3 at a time. Beat from low to high speed gradually till soft peak. (Do not overbeat as it will affect the texture of the cake.)
5. Use a rubber spatula to fold the egg white into the egg yolk mixture (1/3 at a time) gently till well combined. Do not stir.
6. Pour the batter into the baking mould, bang a few times on the table top to remove air bubbles. In a bigger baking pan, fill up to one third of hot water.
7. Place the baking mould into the baking pan, put in the middle rack and bake for 50 minutes. (Note: If the top of the cake brown too fast, cover with an aluminium foil to avoid a crack or burnt top.) Then transfer carefully to the lower rack to bake for another 10 minutes.
8. Remove from the oven, place it on a wiring rack to cool down before you remove the cake from the mould. Taste best when refrigerated. Enjoy!
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