#YogurtCake #CurdCake
Yogurt Cake is a light, fluffy, moist and airy sponge cake with just the right amount of sweetness. You only need a few basic ingredients for this easy yogurt/curd cake! Curd is the magic in this cake, it makes the cake airy, smooth and lightly moist. Yogurt adds moisture and fat in a cake batter, making the cake moist. It tenderizes the cake and of course does not interfere with the white colour of cake. This cake's airy texture and whiteness is also due to whipped egg whites. Egg whites are full of protein, which helps create the structure of a cake. I used thick homemade curd to make this cake and quantity of yogurt used and butter was less too. A cake baked with yogurt is never dry. It's always so soft, moist and absolutely delicious. Adding curd in the cake will not get the taste of curd in it, so don't worry about it. I'm not using baking soda in this recipe, only baking powder and this along with curd will react each other and help make cake softer. Hope you all try it and will soon become your favorite cake. Enjoy!!
Ingredients:-
• Cake Flour - 125 g
• Baking powder - 1½ tsp
• Salt - ¼ tsp
• Egg white - 2
• Vanilla essence - 1 tsp
• Butter - 60 g
• Curd - 60 g
• Powdered sugar - 100 g
Recipe notes:-
♦ Every ingredients including curd, should be at room temperature.
♦ Don't keep the batter unbaked for a long time. After preparing the batter, bake it immediately. Otherwise it will not turn soft and spongy.
♦ If the cake's top turns brown but remains uncooked from inside, cover the pan with butter paper to prevent cake from turning brown further. Then bake it again for 5-10 minutes.
♦ Yogurt cake covered will last up to three days in room temperature. You can also freeze yogurt Cake, wrap it well in foil and then in an airtight container.
Related Video Links:-
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Easy Chocolate fudge cake [ Ссылка ]
Vanilla butter sponge cake [ Ссылка ]
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