Lemon Yogourt Cake Recipe - Lemon Yoghurt Cake Recipe
Welcome friends welcome back to the kitchen today we're going to do something that is sometimes called a yogurt cake but it's not really a cake it's kind of got elements of a cheesecake and elements of a souffle and it's not really either thing though it's a really interesting texture if you've ever had an uncle tetsu's japanese soft cheesecake this is very reminiscent of that sort of jiggly soft cheesecake but there is no cream cheese in this at all it's just well there's not much in it not much in it at all so i'm going to start out by separating four eggs now i've seen this recipe come up a lot lately in a bunch of different places a pile of different origin stories a lot of people claiming to have invented it but but you can trace this recipe way back i don't know that any person alive today can claim to have invented it this is a very old recipe lots of variations on it in terms of flavouring but for the most part proportions that i've seen going all the way back are very similar. This is somewhere between a yoghurt cake and a lemon cheesecake mousse.


Ingredients:
4 eggs, separated
90 mL (6 Tbsp) sugar
45 ml (3 Tbsp) flour
400 mL plain yogourt
Zest and juice from 1 lemon

Method:
Preheat oven to 180ºC (350ºF).
Grease a 23cm springform cake pan.
Whisk the egg whites until soft peaks form.
In another bowl, beat the egg yolks and sugar until thick and pale.
Beat in the flour, yogourt, lemon zest and juice, until thoroughly mixed.
Fold in the egg whites, and transfer to the springform pan.
Bake 40-45 min, until the top is golden brown.
Initially it will puff up like a soufflé and then fall.
Let it to cool slightly before serving.


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