Yogurt Souffle Cake
Ingredients: Unsalted butter, Sugar, Egg yolks, Vegetable oil, Salt · 45 min cook time · 150kcal · ~₩3,610
Ingredients
5g Unsalted butter, 10g Sugar, 3개 Egg yolks, 30g Vegetable oil, 1g Salt, 200g Plain yogurt, 2g Vanilla extract, 35g Cake flour, 15g Cornstarch, 3개 Egg whites, 5g Lemon juice, 60g Sugar, 200ml Hot water
Instructions
1. Grease the mold with unsalted butter.
2. Sprinkle sugar into the mold, coating the sides, then remove excess sugar. Place the mold in the fridge.
3. Whisk egg yolks until smooth.
4. Add vegetable oil and whisk until combined.
5. Add salt and whisk.
6. Add plain yogurt and vanilla extract, then whisk until smooth.
7. Sift cake flour and cornstarch into the mixture and whisk until smooth.
8. In a separate bowl, whisk egg whites and lemon juice until foamy.
9. Gradually add sugar in three parts while continuing to whisk until stiff peaks form.
10. Add a portion of the meringue to the egg yolk mixture and gently fold.
11. Pour the egg yolk mixture into the remaining meringue and gently fold until combined.
12. Pour the batter into the prepared molds.
13. Place the mold in a baking tray with hot water.
14. Bake in an oven preheated at 220°C for about 6 minutes, open the oven door for about 15 seconds and bake at 120°C for about 15 minutes.
15. Cool in the oven for about 10 minutes and take it out.
Source: Watch the original video