kue yoghurt

Langkah-langkah

1. Separate the egg yolks from the egg whites into two large bowls. In one bowl, combine the egg yolks, yogurt, salt, and lemon zest, and whisk well. Sift the all-purpose flour and cornstarch into the egg yolk mixture, continuing to whisk until there are no lumps. Set aside.

2. Beat the egg whites until frothy using an electric hand mixer. Add lemon juice and 1/3 of the sugar while beating at high speed. Gradually add the remaining sugar to the egg white mixture while continuing to beat. Continue beating until medium peaks form.

3. Preheat the oven to 150°C (302°F). Using a spatula, gently fold the egg white mixture into the egg yolk batter in 3 batches until well combined. (Be careful not to overmix.)

4. Pour the batter into a 6-inch (15 cm) round springform pan lined with parchment paper. Tap the pan gently on the table a few times to release any air bubbles trapped in the batter.

5. Wrap the bottom of the cake tin with aluminum foil and transfer it to a larger baking pan. Add boiling water to the larger pan until it reaches about 1 inch (2.5 cm) high. Bake for 30 minutes.

6. Then, lower the oven temperature to 140°C (284°F) and continue baking for an additional 30 minutes, or until browned. Once the cake is done, leave it in the oven for 10 minutes with the oven turned off before removing it.

7. Remove the cake from the oven and let it cool before removing it from the pan. Enjoy it immediately, or refrigerate for 3 hours before serving.