Yogurt Egg Cake

Yogurt Egg Cake

I wanted to make my own yogurt egg jelly cake recipe, so I made this. It has an utterly simple taste, and it will fill your mouth with each bite .

Ingredients: 12cmx15cm paper carton or newspaper (half the size) mold 12 cm in diameter

Eggs (Medium or Large)
Yogurt (plain) low-fat is also okay
Skim milk powder
4 tablespoons
Light brown sugar
3 tablespoons
Condensed milk
2 tablespoons
Cake flour
3 tablespoons


1. Divide the egg yolks and egg whites. Add a pinch of light brown sugar to the egg whites and whip. Add in the sugar over two turns with a tablespoon during the process (2 tablespoons total), and whip until the point where peaks form. *Please use an egg beater to turn it into a meringue with a fine consistency if you are using an egg beater.
2. Add the skim milk powder to Step 1 one tablespoon at a time. Lightly whip between each turn, lightly stirring so as not to pop the bubbles. <Caution>: This will become overwhipped even when using a hand mixer at the lowest setting, so please don't use it. *It will become a thick meringue like shown in the photo if you do.*
3. Whip the egg yolks in a separate bowl until they turn white and thicken, then add in the yogurt, condensed milk, and flour, and mix well.
4. Add half of the meringue from Step 1 to Step 3, mix well with an egg beater, add in the remaining amount of meringue, stir with a rubber spatula without popping the bubbles, and pour into the mold.
5. Bake in an oven preheated to 170°C for 30 minutes, cover with aluminum foil to keep it from burning, bake for an additional 30 minutes at 170°C, let cool in the oven until the residual heat resides, and it's done.
6. This is the tea bag box I used when I first tried this. It holds 50 tea bags and is 12 x 15 cm. I spread out a cooking sheet inside and used it.
7. Several people have told me that it swells up a lot and then shrivels. I understand why now, so I added notes to Steps 1 and 2. This one in the photo has swollen a lot. (And it shrivelled later). This is the photo of a failed attempt.
8. *6.3.2008* Keyua said that it might over-swell depending on how you whisk the egg whites. (I rewrote Steps 1 and 2).
9. *11.28.2008* Yukiayu told me that she succeeded in cooking this in a muffin cup in a hot water bath at 160°C for a shorter amount of time. For those of you that are able to do this in a hot water bath, I think it will decrease the risk of failure.
10. COOKPAD member Manger reports that you can also make this pretty nicely in a milk carton.

Story Behind this Recipe

I was wondering if I could make my own yogurt egg jelly cake, so I tried making it. The fluffy and juicy texture is the best . The taste is extremely simple lol. When I increased the amount of egg yolk and added in honey, it plumps up nicely, but overall it is better to just leave the ingredients for the yogurt egg jelly as-is . I rewrote the recipe because I learned that it might swell up and then shrivel too much in December 2008, so I added memos in the steps.