Lemon Yogurt Cake 柠檬酸奶蛋糕
This very light Lemon Yogurt Cake with creamy texture is oil free and milk free. It almost melts in your mouth, soft cheesecake like cake with a hint of lemony is refreshing and not too sweet, Definitely a hit for everyone to enjoy. The preparation of making this cake is a breeze, just like the way of making a chiffon cake. It’s best to chill the cake in the refrigerator for a few hours before serving.
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Lemon Yogurt Cake
This very light cake with creamy texture is oil free and milk free. It almost melts in your mouth, soft cheesecake like cake with a hint of lemony is refreshing and not too sweet, Definitely a hit for everyone to enjoy.
Ingredients
- 4 egg yolks - used large egg
- 200 g Greek yogurt
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 50 g cake flour
- 1 tbsp corn flour (starch)
- lemon zest - from one lemon
Meringue
- 4 egg whites
- 1/2 tsp lemon juice
- 60 g caster sugar
Instructions
- Blend egg yolks, yogurt, lemon juice and vanilla extract to smooth.
- Sieve in flour and corn flour, followed by lemon zest and fold well to smooth with a spatula.
- Whisk egg whites and lemon juice till foamy and add sugar in 3 batches to soft peak forms.
- Add 1/4 of meringue into the batter and fold well with a rubber spatula. Then pour the batter mixture into the remaining meringue and gently fold well again.
- Line a 6 inch (non stick baking paper) with removable base round cake pan, and pour in batter. Wrap the cake pan with aluminium foil to prevent batter seeped through the pan while baking. *can use 7 inch cake pan but the cake will be lower after baked**
- Steam bake cake in preheated oven at 120 deg C for 75 minutes, then at 150 deg C for another 5-10 minutes till the top of the cake is slightly browned.
- Remove the cake from the oven and drop the pan on table top to release hot air. Remove cake from pan while it is still hot and leave to cool on wire rack.
- Best to chill cake in refrigerator for a few hours before serving. Slice cake with a hot knife.
Notes
Please keep in mind that all oven temperatures and baking time varies.
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柠檬酸奶蛋糕 Lemon Yogurt Cake
这款无油版也不需要加牛奶的健康酸奶蛋糕和轻乳酪蛋糕口感很相似，有柠檬的香气又很湿润，入口即化轻盈如云~
材料：
- 4个 蛋黄 用大鸡蛋
- 200克 酸奶 （希腊酸奶）
- 1汤匙 柠檬汁
- 1茶匙 香草香精
- 50克 底筋面粉
- 1汤匙 玉米淀粉
- 1粒 柠檬皮屑
蛋白霜
- 4个 蛋白
- 60克 细砂糖
- 1/2茶匙 柠檬汁
做法：
- 蛋黄，酸奶，柠檬汁及香蕉混合均衡。
- 筛人面粉和玉米淀粉及柠檬皮屑，翻拌均匀至滑。
- 把蛋白及柠檬汁打至起泡，细糖分3次加入， 打发致湿性状态即可。
- 取出约1/4蛋白霜到面糊里翻拌均匀。然后把面糊倒入剩余的蛋白霜里，用刮刀轻轻的翻拌均匀即可.
- 将面糊倒入一个6寸圆烤盘（底部及边缘铺油布 – 用锡纸包住蛋糕烤盘以免烘烤时面糊外流 ）。**也可以用7寸烤盘，但蛋糕会比较矮**
- 送进预热烤箱120度，以水谷方式烤约75分钟，然后转150继续烤5-10分钟至表层呈现微金黄色即可。
- 取出蛋糕敲出热气以免蛋糕收缩。然后趁热脱模，放在凉架待凉。
- 蛋糕冷却后收进冰箱冷藏数小时即可用热刀切片享用。
- 烤箱温度和烘烤时间务必根据自家烤箱来定
