Yogurt Pound Cake. Make sure to drain the yogurt thoroughly until it’s solid.

・I separated the egg into the white and the yolk.

・I mixed the egg white with a hand mixer for about 2-3 minutes, then added 10g of sugar and mixed for about 1 minute until it was glossy. This completed the meringue.

・Next, I used 70g of yogurt and heated it in the microwave (500W) for about 1 minute to release the moisture. I then wrapped it in a double layer of kitchen paper, squeezed it with my hands to drain the water. The yogurt became almost solid (the white substance in the picture is the solid yogurt).

・In another bowl, I added 1 egg yolk, 20g sugar, 20g oil, and 35g of the strained yogurt and mixed with a spatula for about 1 minute.

・To that bowl, I added 60g of flour, the meringue I had made, and a pinch of baking soda, and mixed with a hand mixer until the flour lumps were gone. This completed 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 170℃ for another 15 minutes.

・After it had cooled a bit, I removed the pound cake from the pan and sliced it.

The finished cake wasn’t sticky and didn’t shrink much. However, it didn’t have any yogurt flavor; it tasted like a regular pound cake. Perhaps because I drained the yogurt so well, the texture felt a little dry and crumbly. I think it would have been moister if I had added more soy milk.

This time, I drained the yogurt based on past pound cake experiences, and it seems it’s especially important to drain the yogurt thoroughly until it becomes solid.