STRAWBERRY YOGURT OGURA CAKE
(Recipe for 6” round removable cake pan, no need to grease)
Ingredients:
3 pcs egg yolks
1/2 pc egg white
70g strawberry yogurt
8g corn flour
28g superfine flour
23g unsalted butter (melted)
2 1/2 pcs egg whites
1/4 tsp rice vinegar / lemon juice
2 tbsp (30g) organic cane sugar
Steps:
1) Prepare and measure ingredients.
2) place butter in a small bowl then soak the bowl into a bigger bowl of hot water till melted. In another bowl, add in egg yolk, 1/2 egg whites, yogurt and melted butter. Hand whisk until the smooth then add in the flour and corn flour. Sieve through the batter with a strainer. Set aside.
3) Preheat oven to 160’C. Fill in hot boiling water in the baking tray at the bottom rack to about 1 cm deep.
4) Beat the egg whites in a clean dry bowl with clean dry whisk until foamy then add in vinegar. Continue to beat and adding the sugar by 2 times and beat until soft peaks foam.
5) Fold in 1/3 of the meringue into the yolk batter, mix well before adding the second 1/3 portion and finally the last portion.
6) Pour batter into 6" round pan. Tap a few times to remove bubbles and at the same time flatten the surface of batter a bit.
8) Place cake at the bottom rack of the oven. Bake at 160°C for 10 minutes. Reduce temperature to 140°C and continue baking for 40 minutes. Test the cake with a bamboo stick comes out clean when inserted in the middle of the cake. Off the oven and open the oven door with 2” gap to slowly reduce the temperature. Wait 10 minutes before removing the cake out from the oven.
9) Remove cake form the oven and tap the cake on the table for few times. (this action can reduce the cake from shrinkage further)
10) The cake shall be de-mold by itself automatically after cooling down. Keep in fridge to chill, cut and serve.
Notes:
1) to sieve the yolk batter can result smoother cake texture.
2) different oven is different in temperature, please adjust accordingly.
3) If the surface of your cake turns brown too quickly, loosely place a foil on top.
4）cut the cake when the cake is completely cool to have nice surface.
5) line the cake tin with baking paper at the bottom only if you are using the non-removable type
草莓優格相思蛋糕
（分量: 一個6吋圓形活動底蛋糕模，不用塗油。）
材料：
1/2個 蛋白
3個 蛋黃
23克 無鹽奶油
70克 草莓優格
8克 玉米粉
28克 低筋麵粉/蛋糕粉
2 1/2 個蛋白
1/4 茶匙 米醋/檸檬汁
2湯匙（30克）有機蔗糖
做法：
1) 準備和稱好所需的材料。
2）把奶油隔熱水融化。將蛋黃，蛋白，優格， 和融化奶油攪拌均勻，然後加入低筋麵粉和玉米粉隨便攪拌即可，無須過度攪拌。把麵糊過篩成細膩幼滑的起司蛋黃糊備用。
3）預熱烤箱160'C。把熱開水加入烤盤，大約深是1厘米。
4)蛋白用打蛋器先打出泡沫,然後加入米醋繼續打發。 1/2量的糖用中速攪打。泡沫開始變較多時就將剩下的糖加入,速度可以調整為高速.將蛋白打到像鳥嘴彎勾的狀態(濕性發泡)即可。
5）取1/3打好的蛋白霜,拌入起司蛋黃糊中輕拌均勻。最後把麵糊倒入剩餘的蛋白霜中用橡皮括刀輕輕攪拌均勻。
6）把麵糊倒入6寸烤模裡，然後輕敲震出空氣和用刮刀把麵糊撫平整。
8）把烤模放在烤箱底層，160度C烘烤大約10分鐘。然後降低溫度至140℃，繼續烘烤40分鐘。插入竹籤測試蛋糕，竹籤出來乾淨就代表蛋糕熟了。把電源關掉，打開烤箱門留2寸縫隙以便慢慢降低溫度，10分鐘後取出蛋糕。
9）蛋糕出爐後在桌子上請敲幾下。 （這個動作可以降低蛋糕回縮）
10) 蛋糕冷卻後會自動脫模。放入冰箱冰下，就可切塊享用了。
備註：
1）篩過的蛋黃糊，蛋糕會更幼滑。
2）不同的烤箱有不同的熱度和時間，要自己拿捏。 （溫度只供參考）
3）如果蛋糕表面上色過快，可以把鋁泊輕輕放在蛋糕上面。
4）蛋糕完全冷卻才切效果更美。
5) 如果不是使用活動底蛋糕模，只需舖一張烤紙在烤模底部。
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