Cream Yogurt Cake by Sirlina Lee

Used a 20cm baking pan

Mixture A5 eggs yolk
20gm caster sugar
60g oil
140-150g yogurt
I teaspoon of baking powder
120g Top flour /cake flour

Mixture B5 eggs white
70g caster sugar
1 teaspoon of cream of tar tar


Lined the baking pan with baking paper & put aside.

Place the tray of water & place it at the lowest rack. Preheat togather wif the oven at 170*c.
Use a medium size mixing bowl, mix all the ingredients in mixture A one by one , sift top flour before putting in. Stir evenly & put it aside.

Next, mixture B ,mix evenly the cream of tar tar into the castor sugar . Use a large mixing bowl (Make sure there’s no oil or water in it at all.) Use an electric mixer to beat the egg whites for abt 2mins in high speed, then add in sugar in 3 portions , each time gap abt 2 mins . After 2nd portion of sugar pouring in , switch the electric mixer to medium speed .Whilst until firm peak form.

Fold in 1/3 of mixture B into mixture A gently with a rubber spatula just until all ingredients are incorporated. Then pour all the mixture into mixture B. Do not stir or beat by folding in gently. Once evenly incorporated . Pour batter into baking pan.Tap the pan a few times on table top to get rid of any trapped air bubbles in the batter.

Bake in preheated oven for 170*c for 15 mins then adjust to 160*c (without opening of the oven) bake for another 20-mins then power off the oven & let the cake rest in the oven for another 25mins. Invert the cake to cool, unmould when completely cooled.