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Preparation
1 hour 20 minutes
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Difficulty
Medium
Yogurt sponge cake is a cake dish that is unique, delicious, and extremely easy to make. Let’s join TasteVN in the kitchen to make this delicious cake using an air fryer, especially this recipe has fewer calories than the usual recipes!
Ingredients for Yogurt Sponge Cake Serves 6
All-purpose flour 24 gr Cornstarch 24 gr Large eggs 3 eggs (55 – 60gr including shell) Unsweetened yogurt 140 gr Sugar substitute 50 gr (or regular granulated sugar) Pink salt 1/4 teaspoon Vanilla 1/2 teaspoon Olive oil 20 gr Lemon juice 1/2 teaspoon
How to choose fresh ingredients
What is flour? Suggestions on where to buy flour
- All-purpose flour also known as flour type 11, is an ingredient commonly used in baking recipes.
- Currently, all-purpose flour consists of 2 main types: bleached and unbleached. Bleached flour is flour that has had its natural yellow pigment removed, suitable for making bread or pastries.
- Flour is one of the most important ingredients in baking. It helps create structure and stability for baked goods.
- You can easily find flour at grocery stores, supermarkets, convenience stores, markets, baking supply shops, and reputable e-commerce websites in the market like TasteVN to ensure food safety.
What is corn starch? Suggestions on where to buy corn starch
- Corn starch or maize starch is produced from the kernel of corn, this is a fine powder often used to create thickness and act as a thickening agent in some dishes and pastries.
- Corn starch is set after being cooked and is usually added at the final stage when the food is done or just before finishing the cooking process; if making cakes, it is mixed with the flour.
- Corn starch does not adhere when mixed with acidic solutions such as vinegar, lemon juice, orange juice,… therefore, it is necessary to avoid combining dishes with these solutions with corn starch.
- Corn starch can be easily purchased at markets, supermarkets, or baking supply stores, or you can also buy it online on reputable e-commerce sites like TasteVN to ensure the quality of the dishes.
Tools needed
Air fryer, egg beater, bowl, aluminum foil, parchment paper,…
How to make Yogurt Sponge Cake
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Whisk the egg yolks
Carefully crack 3 eggs into a bowl and gently separate the egg whites and yolks into two different bowls.
Note: Separate the yolks carefully to avoid breaking them, as any egg whites mixed with the yolks will affect the later step of whisking the egg whites.Then, add 140g of unsweetened yogurt, 1/2 teaspoon of vanilla, and 20g of olive oil into the bowl with the 3 egg yolks, and stir until combined.
Sift 24g of flour and 24g of cornstarch, then gradually add it to the yolk mixture and mix until the mixture is smooth and thick.
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Whipping Egg Whites
Add 1/4 teaspoon of pink salt to a bowl containing the egg whites, use a mixer to start beating at low speed until bubbles form like soap.
Then, add 1/2 teaspoon of lemon juice and beat at medium speed for 6 – 8 minutes until the egg whites begin to swell.
Divide 50g of sweetener (or regular granulated sugar) into 3 portions and gradually pour into the egg white mixture, increasing to the highest speed for 7 – 9 minutes.
When the egg mixture feels heavy, shows many streaks, is soft, and has a sticky, glossy, and smooth consistency, reduce to medium speed and beat for another 1 – 2 minutes until stiff peaks form.
Tips for Easy Egg White Whipping:- Beat in one direction to avoid breaking the bubbles.
- Lemon juice will help the egg whites whip faster, but using too much can alter the flavor of the cake, so for safety, you can use cream of tartar.
See details: How to whip egg whites
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Mixing the sponge cake mixture
Divide the whipped egg white mixture into 3 parts.
Use a spoon to scoop 1/3 of the egg white mixture into the egg yolk mixture and fold gently in one direction from bottom to top until the egg white mixture is used up.
Tip: Avoid mixing vigorously or not in one direction as this will break the air bubbles, causing the cake to deflate when baked.See more: 5 basic mixing methods you need to know when starting to bake
Mix until you achieve a smooth and homogeneous mixture, blended to a light yellow color is ideal.
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Baking the yogurt sponge cake
Preheat the air fryer to 180 degrees for 5 minutes. Line the bottom of an 18cm round mold with parchment paper, then slowly pour the sponge cake mixture vertically from top to bottom into the mold.
Tip: Doing this will help the mixture come into contact with more air, making the cake rise fluffier.Next, take a long toothpick (or chopstick) and draw a circle in the mixture to break up the large air bubbles.
First, pour a cup of hot water into the baking tray so that the cake does not dry out while baking. Wrap the baking mold tightly with aluminum foil and bake the cake for the first time in the air fryer at a temperature of 160 degrees for about 50 minutes until the cake is cooked.
After the first time, remove the aluminum foil and continue baking the cake for the second time at 160 degrees for about 10 minutes for an attractive golden-brown surface.
Finally, after baking, let the cake cool for about 5 minutes before removing it from the air fryer.
Tip: To prevent the cake from sinking or tightening, after the baking time is up, let the cake cool in the pot for about 5 – 7 minutes; do not take the cake out immediately as it will cause the cake to suddenly drop in temperature.
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Final product
The yogurt sponge cake is soft and fluffy, has beautiful colors, and has a slightly moist texture that creates a melting sensation in the mouth when eaten.
The cake has a light sweetness, with a slight tanginess from the yogurt that gives a unique delicious flavor, not easy to become cloying like traditional sponge cakes.
Tips for successfully making yogurt sponge cake
- The eggs should be at room temperature; if taken from the fridge, let them cool before proceeding with the cake.
- The eggs must be whipped until stiff; otherwise, when mixing with the flour, the air bubbles in the eggs will easily break and cause the cake to rise poorly.
- The egg whisking tools must be clean and free of grease.
- If the cake is stored overnight and absorbs moisture, just wait for the cake to dry, then wrap it and place it in the freezer; when using, defrost it and it will be fine.
- When you want to use the cake for decorating with cream, let the cake cool completely before spreading the cream on it.
See more:
Yogurt sponge cake is a delicious cake with a simple recipe that brings a unique taste. If you are tired of the old sponge cake flavors, why not try baking this cake? You will definitely be surprised; I wish you success.
