Yogurt Blueberry Cake

3 egg yolk (egg - 70g each)

120g natural yoghurt, room temperature

20g whipping cream

35g butter, melted

½ tbsp lemon juice

30g plain flour

15g corn flour[

3 egg white

50g Caster sugar

more blueberries for topping

Instructions

Combine natural yoghurt and melted butter together, add lemon juice and stir till smooth with a hand whisk.

Add in whipping cream and egg yolks, blend well. Sieve in plain flour and corn flour, mix till smooth.

In a cake mixer, whisk egg whites till foamy and add sugar in 3 batches. Whisk till peak form.

Fold egg white in 3 batches to the yoghurt mixture until well incorporated.

Pour half of the batter into a 6 inch round (lined base) cake pan and place some blueberries on it and pour the remaining batter over it. Then drop a few more blueberries on top.

Place the cake pan into bain-marie, a pan with water half way up the sides in pre-heated oven 150C for 70 minutes (I baked 60 minutes). *Place the cake pan at the lowest level in the oven.

Leave cake in pan to cool down completely before removing. Best to chill for few hour before serving.

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