Yogurt Pound Cake: A Little Underbaked Due to Insufficient Draining.

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Yogurt Pound Cake Recipe (Instructions)

・Separate the egg into the yolk and the white.

・Whisk the egg white with a hand mixer for 2-3 minutes, then add 10g of sugar and mix for about a minute until glossy. This completes the meringue.

・Next, I drained 70g of yogurt. I first heated it in the microwave (500W) for about 30 seconds and then drained it with a paper towel, which reduced its weight to about 35g.

・Afterward, in a separate bowl from the meringue, I added 1 egg yolk, 20g sugar, 20g oil, and the 35g of drained yogurt, and mixed with a spatula for about 1 minute.

・To this bowl, I added 60g of flour, the meringue I made earlier, and a pinch of baking soda, and mixed with a hand mixer until there were no lumps of flour left. This completes the batter.

・I poured the batter into a cake pan, tapped the bottom of the pan a dozen times or so (to remove air bubbles), and put it in the oven (preheated to 180℃). I baked it at 180℃ for 15 minutes and then at 160℃ for another 15 minutes.

・After it had cooled a bit, I removed the pound cake from the pan and sliced it. The finished product was a bit underbaked inside because I didn’t drain the yogurt enough. The outside was nicely browned and delicious, but the soggy, undercooked interior was a disappointment. The yogurt flavor wasn’t noticeable, but the sweetness was just right.