Japanese Fluffy Cake

70 mins
Serves 8
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Directions

  1. 1In a bowl, mix together three egg yolks, one cup of vanilla yogurt, and six tablespoons of all-purpose flour.
  2. 2In a bowl, mix together three egg yolks, one cup of vanilla yogurt, and six tablespoons of all-purpose flour.
  3. 3In a bowl, mix together three egg yolks, one cup of vanilla yogurt, and six tablespoons of all-purpose flour.
  4. 4In a separate bowl, add three egg whites and start mixing while gradually adding seven tablespoons of sugar until soft peaks form.
  5. 5In a separate bowl, add three egg whites and start mixing while gradually adding seven tablespoons of sugar until soft peaks form.
  6. 6In a separate bowl, add three egg whites and start mixing while gradually adding seven tablespoons of sugar until soft peaks form.
  7. 7Combine the egg yolk mixture with the egg whites, mixing gently.
  8. 8Combine the egg yolk mixture with the egg whites, mixing gently.
  9. 9Combine the egg yolk mixture with the egg whites, mixing gently.
  10. 10Pour the batter into a parchment paper-lined 8-inch cake pan.
  11. 11Pour the batter into a parchment paper-lined 8-inch cake pan.
  12. 12Pour the batter into a parchment paper-lined 8-inch cake pan.
  13. 13Place the pan in a baking sheet and pour hot water around the pan.
  14. 14Place the pan in a baking sheet and pour hot water around the pan.
  15. 15Place the pan in a baking sheet and pour hot water around the pan.
  16. 16Bake in a preheated 300°F oven for about one hour.
  17. 17Bake in a preheated 300°F oven for about one hour.
  18. 18Bake in a preheated 300°F oven for about one hour.
  19. 19Let cool completely before dusting with powdered sugar and serving.
  20. 20Let cool completely before dusting with powdered sugar and serving.
  21. 21Let cool completely before dusting with powdered sugar and serving.

Ingredients

  • 3 egg yolks
  • 3 egg yolks
  • 3 egg yolks
  • 1 cup vanilla yogurt
  • 1 cup vanilla yogurt
  • 1 cup vanilla yogurt
  • 6 tablespoons all-purpose flour
  • 6 tablespoons all-purpose flour
  • 6 tablespoons all-purpose flour
  • 3 egg whites
  • 3 egg whites
  • 3 egg whites
  • 7 tablespoons sugar
  • 7 tablespoons sugar
  • 7 tablespoons sugar

Equipment

bowlwhiskelectric mixer8-inch cake panbaking sheetparchment paper