How to make soft and delicious Taiwanese yogurt lemon sponge cake

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.