The Yogurt Cake Report
Dec. 19th, 2023 10:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
billroperOk, that wasn't bad. If we hadn't put the raisins in, it would have been way not sweet enough, so next time we may try adding the optional half-cup of sugar for the recipe. But the cake definitely had a custard-like feel and was pretty tasty.
The complete version of the recipe:
1.5 cups vanilla yogurt
4 eggs
5 tablespoons of cornstarch sifted in and mixed
1/2 cup sugar seems like a good idea unless the base yogurt was *really* sweet
Mix-ins (such as raisins) are optional.
Line a six-inch cake pan with parchment paper. Bake for 60 minutes (or a bit more) at 350 degrees until the edges of the cake are browned and the middle of the top is no longer wet. Remove from oven, cool for 1/2 hour, then place in refrigerator for two hours.
You can lift the whole thing out with the parchment paper. Cut and serve.
The complete version of the recipe:
1.5 cups vanilla yogurt
4 eggs
5 tablespoons of cornstarch sifted in and mixed
1/2 cup sugar seems like a good idea unless the base yogurt was *really* sweet
Mix-ins (such as raisins) are optional.
Line a six-inch cake pan with parchment paper. Bake for 60 minutes (or a bit more) at 350 degrees until the edges of the cake are browned and the middle of the top is no longer wet. Remove from oven, cool for 1/2 hour, then place in refrigerator for two hours.
You can lift the whole thing out with the parchment paper. Cut and serve.