Ingredients
- 250 g flour
- 250 g Whole yogurt
- 200 g Caster sugar
- 50 g Boiled and blended carrots
- 3 pcs Eggs
- Half sachet of vanilla yeast
- A touch of cinnamon powder
In a small bowl add the egg yolks and sugar, whisk until light and fluffy. Add the yogurt, stirring gently. Sift the flour with the baking powder. Add to the mixture alternating the carrot puree and add a pinch of cinnamon. Separately, whisk the egg whites until stiff and incorporate them into the mixture, taking care not to dismantle them. Grease and flour a 20 cm diameter hinge mold. Bake in preheated oven at 180 ° C for about 40 min. Check the cooking of the cake with a toothpick. After the necessary time has come out of the cake. Let it cool for about an hour, turn out and serve with icing sugar. The chef's secret: with the right oven that combines warm air with a percentage of steam, it will no longer be necessary to find strategies to make the dough rise and make cakes and soufflé soft! In fact, just set the amount of steam required or choose from the many preset programs and you're done. This cake will remain soft as a cloud.
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