Yogurt Loaf Cake
Soft and fluffy yogurt cake with a delicate texture
A light and moist yogurt-based loaf cake with a delicate crumb and beautiful crackled top, perfect for afternoon tea.
Equipment
Ingredients
Main Ingredients
eggs (room temperature)
3 piece
sugar
40 g
yogurt (plain)
240 ml
flour
80 g
cornstarch
16 g
Instructions
Separate eggs and prepare yolk mixture
Separate the eggs. Whisk the yogurt and egg yolks in a bowl until smooth.
Add dry ingredients
Sift in the flour and cornstarch, then mix until smooth.
Make meringue
Beat the egg whites with the sugar until stiff peaks form.
Combine mixtures
Fold half of the meringue into the yolk batter, then gently fold in the rest until fully combined.
Prepare pan and pour batter
Line a loaf pan with parchment paper and pour in the batter.
Set up water bath
Place the pan inside a larger tray filled with hot water for a water bath.
Bake the cake
Bake at 145°C for 55 minutes, scoring the top with a knife halfway through for a beautiful crack.
Original recipe
Storage
Store in an airtight container. Can be frozen for up to a month.
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