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The Yogurt Cake Report
Ok, 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.