Subj : Melissa Clark Top 50 - 42
To   : All
From : Dave Drum
Date : Sat Sep 28 2024 19:10:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yogurt Cake
 Categories: Cakes, Dairy, Desserts, Citrus
      Yield: 8 servings
 
           Butter; to grease the pan
      4 lg Eggs; separated, room temp
    1/2 c  (100 g) granulated sugar
      3 tb A-P flour
  1 2/3 c  (400 g) whole-milk Greek
           - yogurt
      1    Lemon; zested, juiced
        pn Salt (opt)
 
  Set oven to 350ºF/175ºC and butter an 8" or 9"
  springform pan.
  
  Using an electric hand mixer or a standing electric
  mixer fitted with the whisk attachment, beat egg whites
  on medium-low until the mixture looks frothy, 1 to 2
  minutes. Slowly start to increase the speed to
  medium-high. Continue to beat the egg whites until soft
  peaks form, about 3 minutes. Set aside.
  
  In a separate bowl but using the same mixer, combine
  yolks and sugar (no need to wash beaters after the egg
  white). Beat yolks on medium-high until the mixture is
  very pale and fluffy, about 3 minutes. Reduce speed to
  medium and gradually beat in flour, yogurt, lemon zest
  and juice, and salt until fully incorporated.
  
  Gently fold half of the egg whites into the yolk-yogurt
  mixture until only a few streaks remain. Fold in the
  remaining whites, scraping the bottom and sides of the
  bowl, until the batter is evenly mixed, light and
  smooth.
  
  Scrape the batter into prepared pan and smooth into an
  even layer. Bake until the top is speckled with golden
  brown and puffed, 40 to 55 minutes. (The 8" pan will
  take longer to bake through.) Transfer the pan to a wire
  rack and let cake cool before cutting. Serve warm or
  cold.
  
  Recipe from: Claudia Roden
  
  Adapted by: Melissa Clark
  
  Yield: 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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