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🔪 Instructions
1. Prep:
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Preheat oven to 300°F (150°C).
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Line the bottom of your pan with parchment (don’t grease the sides).
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Prepare a water bath: Place your cake pan in a larger pan. You’ll fill the outer pan with hot water before baking.
2. Make the Base Batter:
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In a bowl, whisk yogurt, milk, oil, vanilla, and egg yolks until smooth.
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Sift in flour, cornstarch, and salt. Gently whisk until just combined. Don’t overmix.
3. Whip the Meringue:
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In a clean bowl, beat egg whites with lemon juice until foamy.
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Gradually add sugar, beating to stiff peaks (should hold shape but not look dry).
4. Fold Gently:
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Fold 1/3 of the meringue into the yolk mixture to lighten it.
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Gently fold in the rest using a spatula, just until no white streaks remain.
5. Bake Low & Slow:
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Pour batter into the pan. Tap lightly to release air bubbles.
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Fill the outer pan with hot water (about 1 inch deep).
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Bake at 300°F (150°C) for 30 mins, then reduce to 250°F (120°C) and bake 30–40 mins more.
6. Cool Gradually:
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Turn off oven, leave cake inside with the door slightly ajar for 15 mins.
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Remove from oven and let it cool completely in the pan before unmolding.
✨ Serving Ideas:
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Dust with powdered sugar
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Top with whipped cream and fresh berries
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Serve chilled for a denser, cheesecake-like texture, or room temp for soft and bouncy
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