Yogurt Cake Recipe with Low-Gluten Flour

Low-gluten flour 70g
Plain yogurt 200ml

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Egg yolks 4

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Lemon juice 3 to 4 drops

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Granulated sugar 40g

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1. Separate egg whites and yolks.

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2. Mix egg yolks and plain yogurt until well combined.

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3. Sift low-gluten flour twice into a bowl.

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4. Stir evenly into a ribbon-like egg yolk batter.

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5. Add a few drops of lemon juice to the egg whites, beat at low speed until foamy.
6. Gradually add 40g of fine granulated sugar in three portions, beating at medium speed until stiff peaks form, approximately 90% whipped.

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7. Take 1/3 of the meringue and fold it into the egg yolk batter, mixing evenly with a cutting motion.

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8. Pour the mixture back into the remaining meringue, quickly fold until uniform. Pour the batter into the mold, tap it on the table a few times to release air bubbles and even out the surface.

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9. Place the mold into a flat baking pan, pour in warm water to about 3/4 of the mold’s height. Bake at 170°C for 20-30 minutes, then reduce to 150°C for 40 minutes.

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