Yogurt Loaf Cake

Ingredients

• 3 eggs (separated; use yolks in the batter and whites for the meringue)
• 0.2 cup sugar
• 1 cup yogurt (thick)
• 0.6666666666666666 cup flour
• 2 tbsp cornstarch

Steps

1. 1

   Separate the eggs, reserving the yolks and whites in separate bowls.

2. 2

   In a bowl, whisk the yogurt with the egg yolks until smooth.

3. 3

   Sift the flour and cornstarch into the yolk mixture, then mix until smooth.

4. 4

   In a separate bowl, beat the egg whites with the sugar until stiff peaks form.

5. 5

   Fold half of the meringue into the yolk batter. Gently fold in the remaining meringue until fully combined.

6. 6

   Line a loaf pan with parchment paper and pour in the batter.

7. 7

   Set the loaf pan inside a larger tray filled with hot water to create a water bath.

8. 8

   Bake at 290°F (about 145°C) for 55 minutes. Halfway through baking, score the top with a knife.

9. 9

   Let the cake cool slightly before slicing.

Notes

The transcript calls for thick yogurt. Allow the cake to cool slightly before slicing. The source does not specify a loaf-pan size or the amount of hot water.

Nutrition per serving

• dessert
• baking
• loaf cake
• water bath
• soft cake