Just like what she has mentioned, the cake really tasted like cheesecake, light and moist. We had it chilled and I made some blueberry sauce with the leftover blueberries - about half a punnet, and drizzled on the cake. Our Saturday breakfast before Z's swimming class!
I'm copying the recipe here for easy reference, original recipe is here.
Yoghurt blueberry cake(makes a 6" round cake)
3 egg yolks (70g each)
120g natural yoghurt, room temperature
20g whipping cream
35g butter, melted
1/2tbsp lemon juice
30g plain flour
15g corn flour
3 egg white
50g caster sugar
- Combine yoghurt and melted butter together, stir till smooth with a hand whisk.
- Add in whipping cream and egg yolks, mix well.
- Sieve in plain flour and corn flour, mix till smooth.
- Whisk egg whites till foamy and add sugar in 3 batches. Whisk till stiff peak.
- Fold egg whites in 3 batches to the yoghurt mixture until well incorporated.
- Pour half of the batter into a 6" lined round cake pan and place some blueberries on it. Pour the remaining batter over it.
- Place some blueberries on top of the batter.
- Place the cake pan into bain-marie, a pan with water half way up the sides of the pre-heated oven 150 Deg C for 60 to 70 mins.
- Place the cake pan at the lowest level in the oven.
- Leave cake in pan to cool completely before removing.
- Chill the cake before serving.
Blueberry sauceIngredients/ Method:
fresh blueberries (half a punnet)
about 3 tbsp sugar (depends on your liking on sweetness)
- Using fork, roughly squashed the fresh blueberries in a small pot.
- Cook the blueberries and sugar on low heat and stir continuously.
- The sauce is ready when the juice is reduced and the mixture looks "thick and syrupy".
- Leave to cool and keep in clean container.
- Keep refrigerated.