3-Ingredient Yogurt Cake | Light & Fluffy Dessert

• • Plain or Greek Yogurt: 2 cups (500g)
  • Eggs: 4 large, separated

• Flour (All-Purpose or Self-Rising): ½ cup (65g)

Optional Additions

• • Vanilla Extract: 1 teaspoon (for extra flavor)

• Lemon Zest: 1 teaspoon (for a citrusy touch)
• Sugar or Sweetener: 2–3 tbsp (if you prefer a sweeter cake)

Directions

1. Preheat the Oven

• • Preheat your oven to 170°C (340°F).
  • Line a 6–8 inch round cake pan with parchment paper or grease it lightly.

2. Separate the Eggs

• In a clean bowl, separate the egg yolks from the egg whites.

3. Mix the Batter

• In a large mixing bowl, whisk together yogurt, egg yolks, and flour until smooth.
• Add optional ingredients like vanilla extract, lemon zest, or sweetener if desired.

4. Whip the Egg Whites

• • In another bowl, beat the egg whites until they form stiff peaks.
  • Gently fold the whipped egg whites into the yogurt mixture using a spatula.
  • Be careful not to overmix to keep the batter light and airy.

5. Bake the Cake

• • Pour the batter into the prepared cake pan and smooth the top.
  • Bake at 170°C (340°F) for 40 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool & Serve

• • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
  • Once fully cooled, dust with powdered sugar or serve with fresh fruits, honey, or jam.

Serving Suggestions

• • Enjoy plain with a dusting of powdered sugar.
  • Serve with fresh berries and whipped cream.

• • Drizzle with honey or maple syrup for extra sweetness.
  • Top with a fruit compote or lemon glaze.
  • Pair with coffee or tea for a light snack.

Cooking Tips

• • For a fluffier texture, make sure to beat the egg whites to stiff peaks.
  • Use Greek yogurt for a creamier and denser texture.

• Avoid overmixing when folding in the egg whites to keep the cake airy.
• Bake in a water bath for an even softer, soufflé-like texture.
• Refrigerate the cake for a chilled, refreshing treat.