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Moist Oil-free Yogurt Cake

2 Egg (large)
150 grams Yogurt
60 grams Sugar
15 grams Lemon juice
5 grams Kanten powder
100 grams Cake flour
2 tsp Baking powder


Lightly spread margarine on the surface of the pan and lightly dust with flour (to prevent the cake from sticking in the pan). Preheat the oven to 180C. Crack the eggs open into a bowl and beat with a whisk. Add the yogurt and mix. Add the sugar and mix again. Add the lemon juice and mix. Finally, add the powdered kanten and mix until just combined. Mix together the flour and baking powder and sift into the batter. Fold the dry ingredients into the batter with a rubber spatula. Pour the batter into the pan. Drop onto a table from a few centimeters up a few times to disperse the air. Bake for 40 minutes. When a skewer or toothpick inserted in the center comes out clean, it's done. Let cool in the pan. Once cooled, remove from the pan.

Source: cookpad.com