Yogurt Egg Cake

Hey everyone, it's Jim, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Yogurt Egg Cake. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Yogurt Egg Cake is one of the most favored of recent trending foods on earth. It's appreciated by millions every day. It's easy, it's quick, it tastes yummy. Yogurt Egg Cake is something which I have loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Yogurt Egg Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Yogurt Egg Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Yogurt Egg Cake using 6 ingredients and 10 steps. Here is how you can achieve that.

I was wondering if I could make my own yogurt egg jelly cake, so I tried making it. The fluffy and juicy texture is the best . The taste is extremely simple lol. When I increased the amount of egg yolk and added in honey, it plumps up nicely, but overall it is better to just leave the ingredients for the yogurt egg jelly as-is . I rewrote the recipe because I learned that it might swell up and then shrivel too much in December 2008, so I added memos in the steps.

*12.2008* I received a tip that this will swell up and then shrivel. I bought a hand mixer, and understood the reason when I tried using it. It seems that overwhipping the eggs seems to be the source of the problem. After adding in the skim milk in Step 2, using a hand mixer to whip it even at a low speed will overwhip it and make the meringue hard. For those of you using a hand mixer, please use an egg beater in Step 2 without using the hand mixer and please just lightly mix it. For 12 cm [4.7 in]x15cm paper carton or newspaper (half the size) mold 12 cm in diameter. Recipe by twin-twin

Ingredients and spices that need to be Make ready to make Yogurt Egg Cake:

1. 2 Eggs (Medium or Large)
2. 100 grams Yogurt (plain) low-fat is also okay
3. 4 tbsp Skim milk powder
4. 3 tbsp Light brown sugar
5. 2 tbsp Condensed milk
6. 3 tbsp Cake flour

Instructions to make to make Yogurt Egg Cake

1. Divide the egg yolks and egg whites. Add a pinch of light brown sugar to the egg whites and whip. Add in the sugar over two turns with a tablespoon during the process (2 tablespoons total), and whip until the point where peaks form. *Please use an egg beater to turn it into a meringue with a fine consistency if you are using an egg beater.
2. Add the skim milk powder to Step 1 one tablespoon at a time. Lightly whip between each turn, lightly stirring so as not to pop the bubbles. <Caution>: This will become overwhipped even when using a hand mixer at the lowest setting, so please don't use it. *It will become a thick meringue like shown in the photo if you do.*
3. Whip the egg yolks in a separate bowl until they turn white and thicken, then add in the yogurt, condensed milk, and flour, and mix well.
4. Add half of the meringue from Step 1 to Step 3, mix well with an egg beater, add in the remaining amount of meringue, stir with a rubber spatula without popping the bubbles, and pour into the mold.
5. Bake in an oven preheated to 170°C for 30 minutes, cover with aluminum foil to keep it from burning, bake for an additional 30 minutes at 170°C, let cool in the oven until the residual heat resides, and it's done.
6. This is the tea bag box I used when I first tried this. It holds 50 tea bags and is 12 x 15 cm. I spread out a cooking sheet inside and used it.
7. Several people have told me that it swells up a lot and then shrivels. I understand why now, so I added notes to Steps 1 and 2. This one in the photo has swollen a lot. (And it shrivelled later). This is the photo of a failed attempt.
8. *6.3.2008* Keyua said that it might over-swell depending on how you whisk the egg whites. (I rewrote Steps 1 and 2).
9. *11.28.2008* Yukiayu told me that she succeeded in cooking this in a muffin cup in a hot water bath at 160°C for a shorter amount of time. For those of you that are able to do this in a hot water bath, I think it will decrease the risk of failure.
10. COOKPAD member Manger reports that you can also make this pretty nicely in a milk carton.

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So that is going to wrap it up for this exceptional food Easiest Way to Make Homemade Yogurt Egg Cake. Thank you very much for your time. I'm confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!