A yoghurt souffle cake for TongueTicklers FIC - White. King Island yoghurt, minimal butter and sugar. Sensible. Breaking through the cracked and sunken crust reveals a delightfully creamy interior which appears to melt on contact with the tongue. Smooth. And well, the zest speaks for itself.
Yoghurt Souffle Cake
5 eggs, separatedButter and flour an 8" tin.
115 g castor sugar
50 g flour
2 g salt
450 g yoghurt
5 g vanilla extract
5 g orange zest
5 g lemon zest
20 g lemon juice
Cream yolks (88 g) and sugar until doubled in volume.
Sift flour and mix thoroughly.
Combine with salt, yoghurt, vanilla zests and juice.
Whisk egg whites (157 g) until stiff and fold through batter.
Pour into tin and bake at 170ºC for 45 mins.
Cool in tin then remove.
Serve with generous dusting of icing sugar.