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ケーキ（ヨーグルトスフレケーキ）｜ばくばクックさんのレシピ書き起こし

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Bakuba Cook

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Ingredients

unsweetened yogurt : 200g
卵 : 3個
(A) Flour : 25g
(A) Katakuriko : 15g
(B) Sweetener : 30g
(B) Sugar : 30g
レモン汁 : 10g(小さじ2)

Time required

110minutes

Procedure

1) make yogurt dough 00:13
Mix unsweetened yogurt in a bowl.
Add (A) and mix.
Separate the eggs into yolks and egg whites and add the yolks to the yogurt dough.
2) make the meringue 01:40
Whip the egg whites with an electric whip.
Add (B) and mix until peaks form.
Add lemon juice and mix.
3) mix 03:08
Mix yogurt dough and egg yolk.
Divide the meringue into 1/3 and add it while scooping from the bottom.
4) 焼く 04:06
Pour 3 into a mold lined with a cooking sheet.
Mix with chopsticks or bamboo skewers.
Put it on a vat and pour hot water (out of quantity).
Bake in a preheated oven at 150 degrees for 30 minutes, lower the temperature to 100 degrees and bake for 60 minutes.
5) 仕上げる 05:08
粗熱をとる。
型とクッキングシートから外して完成。

Point

・When adding (A) in step 1 and mixing, it is okay if the mixture is lumpy at first.
・Adding lemon juice improves the flavor and makes the meringue firmer.
- Uses a 15 cm round shape.
・During step 4, you can crush the air bubbles by mixing the batter with chopsticks or bamboo skewers.
・In step 4, add hot water (not listed) if it seems to run out.