Preparation

30 minutes
Cooking

1 hour
Difficulty

Easy

Transform Taiwanese sponge cake with the flavor of sweet and sour yogurt lemon, creamy, and extremely delicious. With a soft and fluffy cake base, the appealing taste will surely make anyone who tries it fall in love. Go to the kitchen now with TasteVN to see the recipe for this cake!

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1 Heat and mix flour with lemon zest

2 Beat the batter with yogurt and egg yolks

3 Whip the egg whites

4 Mixing the cake batter

5 Pour into the mold, steam bake

6 Final product

Ingredients for Taiwanese Yogurt Lemon Sponge Cake Serves 6

Cake Flour 90 gr (or type 8 flour) Unsweetened yogurt 3 tablespoons Lemon juice 3 teaspoons Grated lemon zest 1 teaspoon Honey 2 tablespoons Chicken eggs 6 eggs Sugar 6 tablespoons Cooking oil 70 ml

How to choose good yellow lemons

Choose fruits that are medium-sized, with thin and plump skins. When touching the lemon peel, it should feel smooth, not rough.
Juicy lemons will feel heavy in hand, and when lightly pressing the peel, you will see essential oils released with a pleasant aroma. If the lemon has a pungent smell, it is likely to be one that has been sprayed with chemicals.
Avoid choosing fruits that have a dull yellow color, rough skin, or black spots.

See details: How to choose fresh and delicious lemons

What is cake flour?

Cake flour, also known as flour number 8, is made from finely milled soft wheat grains, has a high starch content, and a very low protein content, only about 7 – 8.5%. To the naked eye, the flour is always in a fine form and has tiny particles.
Cake flour is commonly used to make light, fluffy cakes such as Chiffon, Sponge Cake, Roll Cake, Cupcake, Mousse, or Taiwanese and Japanese sponge cakes,…

See more: Distinguishing common types of cake flour

Ingredients for Taiwanese yogurt lemon sponge cake

Tools needed

Oven, whisk, bowl, mixing spatula, rectangular mold 29x7x10cm

How to make Taiwanese yogurt lemon sponge cake

1

Heat and mix flour with lemon zest

First, heat 70ml of cooking oil over low heat until it is slightly warm, about 70 degrees Celsius, without bubbling, then turn off the heat.

Next, sift 90g of flour number 8 into the oil and mix well until the mixture is smooth, then let it cool completely.
2

Beat the batter with yogurt and egg yolks

When the cake batter mixture cools, add 1 teaspoon of grated lemon peel, 2 teaspoons of lemon juice, 2 tablespoons of honey, 3 tablespoons of unsweetened yogurt, and 6 egg yolks.

Then, stir well until the mixture is completely combined.
3
Whip the egg whites

In a new bowl, add 6 egg whites and 1 teaspoon of lemon juice. Use a mixer to beat on low speed until the eggs form bubbles like soap.

Divide 6 tablespoons of sugar into 3 portions, adding each portion one at a time until dissolved. Beat each portion of sugar for about 30 seconds on low speed before adding the next portion.

When adding the last portion of sugar to the eggs, increase the mixer speed to high, beating until the egg whites are stiff, with a creamy texture, the mixture is sticky, shiny, and smooth, and peaks form when the whisk is lifted.
Note:
- Divide the sugar into 2 or 3 portions and add it slowly a little at a time. Avoid adding it all at once.
- The egg whites must be at room temperature (if taken from the refrigerator) and must not be contaminated with any foreign substances or fats.
4
Mixing the cake batter

Take a small amount of the whipped egg white mixture and add it to the cake batter, then use a spatula to gently mix the mixture from bottom to top.

Bring the spatula down to the bottom of the bowl, lift the heavy ingredients up, and fold them to the side. Continue this process until the mixture is well combined.

Next, pour the entire mixture you just mixed into the remaining egg whites and fold gently.
Tip:
- You need to fold correctly to avoid breaking the small air bubbles in the egg whites, or the cake will not rise.
- The purpose of mixing the cake batter with a small amount of egg whites first is to thin out the batter, making it easier to mix and combine evenly.
5

Pour into the mold, steam bake

Preheat the oven to 160 degrees Celsius for 10 minutes. Prepare a cake mold lined with parchment paper, pour the cake batter in, and smooth the surface.

Next, place the cake mold in a baking tray lined with a rack on top, then pour boiling water into the tray.

Following that, place the cake in the oven and bake for 50 – 60 minutes at 150 degrees Celsius.
6

Final product

The Taiwanese yogurt lemon sponge cake has a super moist and fluffy texture. When you eat it, you will immediately taste the tangy sweetness of the yogurt lemon combined with a bit of creaminess from the eggs, which is extremely appealing.