Yoghurt Cake by Vivi Yong

Ingredients:
Natural plain yoghurt 100g
3 Eggs
Unsalted butter 40g (melted)
Corn flour 15g
Cake flour/Low protein flour 30g
Sugar 30g
Whipped UHT cream 20ml (optional)
Lemon (optional)

Method:
1. Pre-heat oven at 170 C.
2. Separate the egg yolk and egg white in 2 different bowls. Set aside.
3. Mix the yoghurt with unsalted butter and stir until smooth.
4. Add in the whipped cream and mix well.
5. Add in one egg yolk and mix well then follow by the second egg yolk, mix well then the third egg yolk, mix well.
6. Add in sifted corn flour and low protein flour.
7. Stir and mix well until become yoghurt egg yolk mixture.
8. In another bowl, add in few drops of lemon juice into the egg white and beat until hard foam. Add in the sugar slowly (can divide by 3 times to add in) while beating.
9. Scoop 1/3 egg white foam and add into the yoghurt mixture. Mix well by using spatula but do not stir it. The action just like you stir-fried vegetable when cooking, hehe ^^)
10. Then add this mixture back to the balance egg white foam. Using same action, mix well with spatula but do not stir it.
11. Put the mixture into the cake mold. Then knock the mold 2 times on the table.
12. Put it on a tray and add some cold water around the tray. Then put the mold together with the tray into oven. (Note 1)
13. Baked at 170 C for 60 min.
14. Ready to serve. Can put into fridge for another special taste ^^

Notes:
1. 
2. Put greased paper in the cake mold before pouring the mixture so that it is easy to remove the cake.