Based on Xiaohongshu user "Little Fatty Jiji's" recipe, I used a Hauswirt C40 oven and baked at 135 degrees Celsius (top and bottom heat) for 70 minutes, then increased the temperature to 150 degrees Celsius (top and bottom heat) for 5 minutes on the lower rack.
Materials
Yogurt Cake (6-inch round mold) Recipe Steps
Add 30g of corn oil to 180g of thick, unsweetened yogurt (room temperature) and stir well.
Add 3 egg yolks and mix well. Meanwhile, freeze the egg whites until they form ice crystals.
Sift in 35g of flour and 10g of cornstarch.
Stir in a Z-shape until smooth.
Add a little lemon juice and 45g of granulated sugar to the egg whites.
After whipping the egg whites until they form soft peaks, add 5g of cornstarch and continue whipping until stiff peaks form (soft peaks with large hooks).
Pour 1/3 of the meringue into the egg yolk mixture and fold gently until combined.
Pour the egg yolk mixture back into the meringue and fold until well combined.
The batter eventually piled up. Pour the batter into a 6-inch round mold lined with parchment paper, and wrap the bottom of the mold with aluminum foil to prevent water from getting in.
Tap the batter to release any large air bubbles (or you can use a thin bamboo skewer to run it through the batter to remove large air bubbles).
Place in the lower rack of a preheated oven (to minimize surface cracking), bake at 135 degrees Celsius for 70 minutes, then reduce to 150 degrees Celsius for 5 minutes. (To achieve a cross shape, you can quickly score a cross on the cake surface after baking for 20 minutes.) Reducing the baking time to 150 degrees Celsius for 5 minutes will prevent creases on the edges and make the cake more upright.
After baking, let it rest in the oven for 5 minutes (10 minutes) before taking it out (to prevent the cake from shrinking too much due to sudden temperature changes). Gently tap the cake a few times, then remove it directly from the mold. While it's still hot, unmold it, peel off the parchment paper, and place it on a cooling rack to cool.
Tips for making yogurt cake (6-inch round mold)
1. Use sweetened yogurt, reduce sugar by 10g or 15g. 2. Slight shrinkage after baking is normal. 3. Always use a water bath method for baking. Ensure sufficient water is added during the process to prevent the water from drying out. If water dries out during baking, quickly open the door to add more water and then quickly close it again. 4. This cake will make a rustling sound when laid out. The cake is quite moist. It tastes even better after refrigeration, similar to a light cheesecake.
