Yogurt Egg Cake
Yogurt Egg Cake

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, yogurt egg cake. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Yogurt Egg Cake is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Yogurt Egg Cake is something which I have loved my entire life.

It has always been one of my favourite cakes: easy to make, delicious and quite healthy (for being a cake) as it. Learn how to make eggless yogurt cake with a few simple ingredients. Try this eggless yogurt chocolate cake!

To get started with this recipe, we have to prepare a few components. You can have yogurt egg cake using 6 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Yogurt Egg Cake:
  1. Make ready 2 Eggs (Medium or Large)
  2. Make ready 100 grams Yogurt (plain) low-fat is also okay
  3. Prepare 4 tbsp Skim milk powder
  4. Make ready 3 tbsp Light brown sugar
  5. Get 2 tbsp Condensed milk
  6. Get 3 tbsp Cake flour

This yogurt cake goes great with tea or coffee. It is also the cake to make for potlucks, parties or just for. Easy Yogurt Cake - Any flavour yogurt makes this cake different everytime! A super easy healthy Greek yogurt cake recipe, delicious and moist, strawberry, blueberry you decide, Greek yogurt or.

Instructions to make Yogurt Egg Cake:
  1. Divide the egg yolks and egg whites. Add a pinch of light brown sugar to the egg whites and whip. Add in the sugar over two turns with a tablespoon during the process (2 tablespoons total), and whip until the point where peaks form. *Please use an egg beater to turn it into a meringue with a fine consistency if you are using an egg beater.
  2. Add the skim milk powder to Step 1 one tablespoon at a time. Lightly whip between each turn, lightly stirring so as not to pop the bubbles. <Caution>: This will become overwhipped even when using a hand mixer at the lowest setting, so please don't use it. It will become a thick meringue like shown in the photo if you do.
  3. Whip the egg yolks in a separate bowl until they turn white and thicken, then add in the yogurt, condensed milk, and flour, and mix well.
  4. Add half of the meringue from Step 1 to Step 3, mix well with an egg beater, add in the remaining amount of meringue, stir with a rubber spatula without popping the bubbles, and pour into the mold.
  5. Bake in an oven preheated to 170°C for 30 minutes, cover with aluminum foil to keep it from burning, bake for an additional 30 minutes at 170°C, let cool in the oven until the residual heat resides, and it's done.
  6. This is the tea bag box I used when I first tried this. It holds 50 tea bags and is 12 x 15 cm. I spread out a cooking sheet inside and used it.
  7. Several people have told me that it swells up a lot and then shrivels. I understand why now, so I added notes to Steps 1 and 2. This one in the photo has swollen a lot. (And it shrivelled later). This is the photo of a failed attempt.
  8. 6.3.2008 Keyua said that it might over-swell depending on how you whisk the egg whites. (I rewrote Steps 1 and 2).
  9. 11.28.2008 Yukiayu told me that she succeeded in cooking this in a muffin cup in a hot water bath at 160°C for a shorter amount of time. For those of you that are able to do this in a hot water bath, I think it will decrease the risk of failure.
  10. COOKPAD member Manger reports that you can also make this pretty nicely in a milk carton.

Whisk together the yogurt, olive oil, sugar, eggs, and vanilla. View top rated Egg substitute in cake yogurt recipes with ratings and reviews. Fatless Honey Cake, Lemon Delight Cheesecake, Cinnamon Raisin Bread Pudding (easily converts to a… Eggs as Leavening Agents: If eggs are leavening agents, Buttermilk, Yogurt, Baking Soda The most commonly used egg alternatives for cakes will be silken tofu, yogurt, pureed fruit, vinegar-baking. Chocolate Yogurt Cake with one egg and less butter makes this cake stand out from the rest!! The cake is smooth, airy, and lightly moist.minus all the calories!!

So that’s going to wrap this up for this exceptional food yogurt egg cake recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!