Yoghurt Souffle Cake
(30 Apr 2021)

Yoghurt Souffle Cake

Yoghurt Soufflé Cake
Baking time: 60 minutes
Serves: 4-6
3 large eggs, yolks separated from the egg whites
240g Authentikos yoghurt, plain or any flavor of your choice
3 tbsp cake flour
1 tbsp corn flour
1 tsp lemon zest
Pinch of salt
1 tbsp vanilla essence
½ tsp lemon juice
5 tbsp castor sugar
Icing sugar for dusting
Preheat the oven to 150c.
Add the egg yolks to a mixing bowl. Add the yoghurt, flour, corn flour, lemon zest pinch of salt and vanilla essence. Whisk together.
Add the egg white to a separate bowl and whisk until foamy. Add the lemon juice and whisk again, then gradually add the sugar, a tablespoon at a time whilst beating.
Fold the egg white mixture into the egg yolk mixture and mix until well incorporated.
Pour into a 15/20cm greased and lined cake tin. Place the cake tin into a bain marie and pour in the hot water.
Bake at 150C for 30 minutes then at 140C for another 30 minutes. Allow to cool and then serve with a dusting of icing sugar


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