RECIPES

DIRECTIONS:

1. Preheat your oven to 320°F (160°C). Grease an 8- or 9-inch round cake pan and line the bottom with parchment paper.
2. Carefully separate the egg whites from the yolks, placing the egg whites in a large, clean bowl.
3. In a separate bowl, whisk together the egg yolks and Greek yogurt until smooth
4. Sift the flour, then gently fold it into the yogurt mixture until just combined. Set this mixture aside.
5. Using a hand mixer or stand mixer, beat the egg whites on low speed until they start to foam.
6. Gradually increase to medium speed, adding the sugar in increments. Beat until stiff, glossy peaks form (about 5 minutes).
7. Add one-third of the beaten egg whites to the batter to lighten it, folding gently.
8. Carefully fold in the remaining egg whites in two parts, taking care not to deflate the batter.
9. Pour the batter into the prepared pan, gently tapping the pan on the counter to release any large air bubbles. Bake for 45 minutes –1 hour or until a toothpick inserted in the center comes out clean. The top should be golden and slightly springy.
10. While the cake is cooking you can make your sesame sea salt maple for the topping.
11. In a bowl, whisk together on high the cold maple syrup and Ty Ling Sesame Oil until thick and well-emulsified.
12. Sprinkle flakey sea salt over the caramel sauce to taste.
13. Drizzle the sesame caramel over the cooled cake just before serving for a sweet, nutty, and slightly savory finish.
14. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
15. Drizzle with sesame sea salt maple and edible snowflakes for a delicious festive dessert!