This easy yoghurt cake is made without an oven. It is made with the same method as a chiffon cake. Into a mixing bowl add corn oil or any light-tasting oil together with 40 grams of cake flour and 10 grams of corn starch then start mixing them into the oil. Mix until there is no dry powder or lumps and you have a smooth batter.

Yoghurt is the main ingredient in this recipe, you can use either sweetened or unsweetened, make sure it has a thin consistency. Add the yoghurt to the batter and set it aside without mixing it with the batter. Into a different bowl, separate three egg whites from the bowl and add the whites into a large mixing bowl and add the yolks into the batter with the yoghurt mixture.

Combine the egg yolks yoghurt and batter with a hand whisk until you have a smooth consistency, and set it aside. Into the egg whites, add 4 ml of white vinegar or lemon juice and start beating on medium-high speed until it starts to foam then add 35 grams of granulated sugar in three additions.

Keep whisking and add the sugar after each beating, change to medium-low speed when the egg whites thicken and beat until it reaches a stiff peak. Add a third of the meringue to the batter and then pour it into the rest of the meringue and fold it in with a spatula. Scrape from the bottom of the bowl, fold it over on top, rotate it, and repeat the process.

Do not stir in a circular motion or do not stir it with other tools such as a spoon otherwise the batter might deflate. Stop mixing when it is even in colour and consistency(The texture should be light and thick.) do not overmix. Pour the batter into a cake mould or pan and tap gently to get rid of air bubbles then cover with a plate that is lightly brushed with oil. This will prevent water from getting into the cake when condensing.

Put the cake in the steaming tray and steam it in hot water. Steam on medium-low heat for 40 minutes, when the time is up, turn off the heat and take the cake off immediately. Remove the plate and tap the cake a few times to get rid of hot air pockets in it to prevent deflating and collapsing. Stand it on the side and cool it down a little bit then take the cake out of the pan.

Plate it and serve. This cake is sweet and with yoghurt flavour, and the texture is smooth and moist because it is steamed. This cake is a perfect choice as an afternoon dessert or for breakfast. Enjoy


Recipe(for one 6-inch cake)

  • Corn Oil or Vegetable Oil 35ml
  • Cake Flour 40g/1.4Oz
  • Corn Starch 10g/0.35Oz
  • Yoghurt 60ml
  • 3 Large Eggs(60g each with shell)
  • Granulated Sugar 35g/1.23Oz(add more if you prefer it sweeter)
  • Vinegar or Lemon Juice 4ml