Strawberries/Blueberries Yoghurt Cake

Recipe adapted from Anncoo’s Journal
I doubled up the recipe to bake into a 6″ pan and 6 cupcakes
Ingredients
  • 3 egg yolk – I used 65g eggs
  • 120g natural yoghurt, room temperature
  • 20g dairy whipping cream
  • 35g butter, melted – I used unsalted and added 1/4 tsp salt into the flour
  • ½ tbsp lemon juice – omitted as I had none and used vanilla extract instead
  • 30g plain flour
  • 15g corn flour
  • 3 egg white
  • 50g Caster sugar
  • 1/8 tsp cream of tartar -my addition
  • strawberries/blueberries for topping – I used a 250g packet for blueberries and 100g strawberries for double the recipe ingredients
Instructions
Grease and line the bottom of a 6″ baking pan. Preheat oven to 160C; lowest rack.
  1. In a large mixing bowl, add yoghurt, yolks, cream and melted butter. Use a hand whisk to blend in the ingredients until smooth.
  2. Sift together plain flour and corn flour, and add to the yolk mixture and mix until smooth. Set aside.
  3. In your stand mixer, whisk egg whites till foamy then add in the cream of tartar and continue to beat while gradually add sugar until firm peaks.
  4. Fold fold in meringue in 3 portions using either a hand whisk or spatula.
  5. Pour half of the batter into prepared pan, add some blueberries on the top then cover with remaining batter. Place a few more berries on the top. Be gentle or the berries will sink.
  6. Bake in a water bath (bain marie)  at 160C for 60-70 minutes or until cooked. Temperature and timing is indicative only!
  7. Unmould as soon as you can. Best serve chilled.

Notes: If baking into cupcakes, used muffin liners and steam bake for 25-30 minutes at 150C.

 

IMG_9985

6 Comments »

  1. Phua Jane said

    Hi, may i know what brand of oven you use? 

    Sent from myMail for iOS

    Monday, 15 August 2016, 1:28 PM +0800 from comment-reply@wordpress.com : >jeannietay posted: ”

    Recipe adapted from Anncoo’s Journal I doubled up the recipe to bake into a 6″ pan and 6 cupcakes Ingredients

    3 egg yolk – I used 65g eggs 120g natural yoghurt, room temperature 20g dairy whipping cream 35g butter, melted – I used unsalted and ” >

    Like

    • jeannietay said

      I used Smeg to bake the cupcakes and Elba to bake the 6″ cake. Both are built in ovens.

      Like

  2. Jo said

    Love the recipes

    Liked by 1 person

  3. Charisma said

    These looks so lovely, and tasty. Love the colours.

    Liked by 1 person

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