Strawberry-Stripe Yogurt Cake

(Source: Cafe of the East)

Nguyên liệu:

• 200gr natural yogurt (2 hũ x 110ml)
• 200g đường kính
• 3 eggs, separated
• 150g plain flour
• 75g cornflour
• 2 teaspoons baking powder
• 60ml canola oil (mình dùng cooking oil)
• ¼ teaspoon strawberry paste (mình dùng 1 1/2 tbsp strawberry syrup)

Cách làm

1. Preheat oven to 180°C. Grease a 20cm round cake tin and line base with baking paper. Sift together plain flour, cornflour and baking powder.
2. Beat together egg yolks, half the sugar and yogurt until combined.
3. Beat egg whites until soft peaks, gradually add the remaining sugar and beat until stiff meringue.
4. Fold 1/3 of the meringue into yogurt mixture to lighten the mixture. Then fold in the remaining meringue.
5. Fold the flour mixture into the yogurt mixture in a few batches, sifting them in each time. Finally fold in the oil
6. Divide the batter into two equal portions. Add strawberry paste to one portion and mix in well.
7. Pour or spoon a little of the plain batter into the centre of the prepared tin. Then pour or spoon a little of the strawberry batter into the centre of the tin directly on top of the plain batter in the tin. The amount of batter being poured or spooned into the tin depends on how large or small the concentric rings you want to make, it can be from about 2 tablespoons to about 4 tablespoons at the start and gradually pour less and less as the tin is filled up. Continue to alternate the two batters until all the batters are used up.
8. Bake about 40 minutes, or until cooked

(Cái này em cố tình chụp cận cảnh để sư phụ chấm điểm giùm em)

Note: Bánh rất xốp, mềm, không bị khô. Đây là mẻ cake mình cảm thấy ưng ý nhất