Japanese Yogurt Cake

Ingredients list for Japanese Yogurt Cake

• 1/2 cup Thick yogurt
• 2 tbsps + for greasing Butter
• 1/4 cup Milk
• 3 Eggs
• 1 teaspoon Vanilla essence
• 1/4 cup + for dusting Refined flour (maida)
• 2 tablespoons Cornflour
• 1 Lemon , halved
• 1/4 cup Castor sugar
• for dusting Icing sugar
• to garnish Fresh blueberries

Method

1. Preheat 160º C. Grease a silicon loaf mould with butter and dust with flour.
2. Take yogurt in a bowl, add butter and milk and whisk well. Heat sufficient water in a deep bottom pan, place the bowl on top and whisk continuously till well combined.
3. Break eggs, separate yolks from the whites and keep them in 2 separate bowls. Add the yolks to the yogurt mixture and mix well.
4. Add vanilla essence to the yogurt mixture and mix well. Sieve flour and corn flour into this bowl and squeeze the juice of ½ a lemon and whisk well.
5. Squeeze the juice of remaining lemon half into the bowl with egg whites and beat the mixture till foamy. Add castor sugar little by little and beat till stiff peaks are formed.
6. Add ⅓ egg whites to the yogurt mixture and fold in till well combined. Add the remaining egg whites and gently fold in.
7. Pour the mixture into the loaf mould and tap gently. Place it on a baking tray and pour some water into the tray.
8. Place the tray in the preheated oven and bake for 45-50 minutes. Take the tray out of the oven and allow to cool completely. De-mould onto a serving platter, cut into wedges, dust with icing sugar and serve with blueberries.