Recipe | Japanese Inspired ‘Yogurt Soufflé Cake’

Yield: 12-14 servings

Ingredients:

• 200g plain unsweetened yoghurt Yoplait
• 48g vegetable oil (i.e canola/sunflower seed oil)
• 4 egg yolks 
• 40g cake flour
• 24g corn flour
• 1 teaspoon vanilla extract
• 4 egg whites 
• 70g caster sugar 

Instructions:

• Preheat oven to 160 degrees Celsius.
• Line the base and sides of a 7 inch round cake pan (fixed base) with parchment paper, set aside. (Note: it is not necessary to grease or line the sides of the pan).
• Sieve together cake flour and corn flour, set aside.
• Place vegetable oil in a mixing bowl. Add yoghurt and whisk to combine.
• Add egg yolks, one at a time, whisk again to combine.
• Sieve over the flour mixture, whisk to combine. Small lumps may form once the flour is added, whisk the batter gently till there are no lumps. Add vanilla extract.
• In a clean, dry mixing bowl, beat egg whites with an electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar and turn to medium-high speed and beat the mixture. Continue to add in the remaining sugar mixture in separate additions and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. 
• Turn to low speed and beat for another 1 to 2 mins (this helps to stabilise the air bubbles).
• Add the beaten egg whites to the yolk mixture in 3 separate additions, each time fold with a rubber spatula or a whisk until just blended.
• Pour batter into the prepared cake pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
• Place cake pan in a deep baking tray. Fill the baking tray with hot water (the water should rise up to about 1 inch of the cake pan).
• Place on the lowest rack of the oven and bake at 160 degrees Celsius for 60 mins. (Note: every oven works differently, lower the temperature by another 10 degrees Celsius if the cake rise and expands too quickly or if the top starts to crack).
• Remove cake pan from oven and immediately drop the pan at a height of 20-30cm onto the table top. This helps to prevent the cake from shrinking upon cooling. 
• Unmould the cake immediately. To unmold, place a large plate or baking sheet on top of the cake pan, invert the cake pan onto the plate/baking sheet. 
• Remove the cake pan and the parchment paper on the base and sides of the cake (Note: do use oven mitten as the cake pan will be very hot). 
• Next, place a cooling rack on the base of the cake, invert the cake right side up onto the cooling rack and leave to cool completely. 
• Leave the cake to chill in the fridge for about 2 to 3 hours, best overnight, before serving.

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