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?And what if, today, we baked a yogurt cake??
on her Instagram account. Elementary, right? Well, not so fast! As she puts it, ?You know my philosophy?even the simplest recipes are easy to mess up??
Julie Andrieu?s 5 Tips for Yogurt Cake Success
- A charlotte mold is her secret weapon. It might sound unusual, but Julie swears by a fluted charlotte mold. Its depth allows your cake to rise thicker and lighter?and as any cake fan knows, that?s always a good thing.
- She goes for Greek yogurt. Traditionalists may reach for plain yogurt, but Julie prefers Greek yogurt for its wonderfully creamy texture. The result: a cake with extra softness and an even more irresistible crumb.
- It?s all in the eggs?mixing technique counts! Typically, whole eggs go into a yogurt cake. Julie, however, starts by beating only the yolks into the batter. She then gently folds in the whipped egg whites at the very end, creating extra moistness and an airy lift.
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Swift unmolding keeps your cake perfect. To keep your cake baking just right (and not becoming a sad overcooked mess the minute it leaves the oven), unmold it quickly. Take two kitchen towels, grip the mold from both sides, and carefully turn it out. Pro tip: generously butter the mold before adding your batter. When the cake is out, place it on a cooling rack?or, if your mold has a domed base, in a colander! As Julie assures us,
?This trick keeps the cake from flattening on the bottom and allows it to keep its lovely shape.?
The Basics: Julie Andrieu?s Yogurt Cake Recipe
- Butter a charlotte mold liberally and chill it so the butter sets. In a mixing bowl, combine egg yolks, yogurt, sugar and vanilla sugar, whisking vigorously. Blend in the softened or melted butter, then whisk again.
- In a separate bowl, beat the egg whites until stiff.
- Add flour, baking powder and salt to the first bowl and mix.
- Finally, gently fold in the whipped egg whites and a drop of bitter almond extract?mix as little as possible for extra lightness.
- Pour the batter into the chilled mold.
- Bake for 1 hour and 10 minutes.
- Unmold while hot and serve warm. (Try not to eat the whole thing at once?no promises, though!)
Simple Doesn?t Mean Foolproof
It?s easy to see why yogurt cake captures so many hearts: versatile, unfussy and crowd-pleasing, it?s almost impossible to resist. And yet, as Julie Andrieu reminds us, even the simplest desserts deserve a little extra care. With these tips, you?ll have a cake that?s every bit as good as hers?soft, flavorful, and perfectly shaped. So, ready to bake? Just remember: be generous with the butter, strategic with the eggs and, above all, patient while it cools. Happy baking!
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