Step into a world of soft, cloud-like indulgence with this exceptionally tender yogurt cake. Its airy texture and delicate flavor profile make it more than just a dessert; it's an experience. Crafted with the simplest of ingredients, this cake embodies the essence of elegance and simplicity, providing a light yet satisfying treat. The subtle zest of lemon woven through each bite elevates it to a sublime level, making this cake a perfect companion to your afternoon tea or a sophisticated finish to any meal.
Why You'll Love This:
- Feather-light Texture: Achieve a cake so soft, it practically melts in your mouth, offering a unique dessert experience.
- Refreshing Lemon Hint: The zest and juice of lemon add a refreshing lightness that balances the sweetness beautifully.
- Easy Elegance: Despite its luxurious texture and flavor, this cake is surprisingly simple to make, requiring only basic ingredients.
Perfect Occasion:
This yogurt cake is ideal for spring and summer gatherings, where a light, refreshing dessert is desired. It’s perfect for afternoon tea, brunches, or any occasion that calls for a touch of elegance without heaviness. It also makes a fantastic dessert option for celebrations that demand a sophisticated yet understated centerpiece.
Decoration Tips:
- Powdered Sugar Dusting: A gentle dusting of powdered sugar not only adds sweetness but also enhances the cake's visual appeal, giving it a delicate, snow-capped look.
- Lemon Zest Garnish: Sprinkle a bit of extra lemon zest over the top for a pop of color and to hint at the flavors within.
- Berries and Cream: Serve slices with a side of fresh berries and a dollop of whipped cream for a colorful and tasty complement.
Ingredients:
- 3 Eggs, separated
- 240g Plain yogurt
- 3 tablespoons All-purpose flour
- 1 teaspoon Cornstarch
- Zest of one lemon
- 1 teaspoon Lemon juice
- 1 packet Vanilla sugar
- A pinch of Salt
- 5 tablespoons Sugar
- Powdered sugar for dusting
Instructions:
- Separate the egg whites from the yolks. In a bowl, combine the yolks with yogurt, sifted flour, and cornstarch. Add lemon juice, lemon zest, and mix with a hand whisk.
- In another bowl, beat the egg whites with sugar and a pinch of salt until stiff peaks form. Gently fold the beaten egg whites into the yogurt mixture, moving from the bottom up to keep the air in the mixture.
- Pour the batter into an 18cm cake pan lined with parchment paper. Place the pan in a larger baking dish filled halfway with water (bain-marie method).
- Bake at 150°C (302°F) for 30 minutes, then reduce the temperature to 140°C (284°F) and continue baking for another 30 minutes.
- Once baked, allow the cake to cool completely. Dust with powdered sugar before serving.
Dive into this divine creation that promises a slice of heaven with every bite. Enjoy the unmatched softness and subtle elegance of this yogurt cake. Enjoy!