Fluffy Yogurt Cake

Ingredients

• • 4 eggs (medium-large, room temperature)
  • 110 g (1/2 cup) sugar

• • 1 tsp vanilla extract
  • Zest from 1/2 lemon (or substitute with orange zest or 1 extra tsp vanilla)
  • 325 g (1 1/3 cups) unsweetened Greek yogurt (0% fat or full fat)

• 55 g (1/2 cup) cornstarch
• 1/4 tsp baking powder

Directions

Prepare the Egg Whites:

• Separate the egg yolks and whites into two large bowls.
• Using a hand mixer, beat the egg whites until stiff peaks form. Set aside.

Prepare the Egg Yolks:

• Add sugar, vanilla extract, and lemon zest to the egg yolks.
• Beat the mixture until thick and pale.

Add Yogurt and Dry Ingredients:

• Mix in the Greek yogurt at low speed until just combined. Do not overmix.
• Add cornstarch and baking powder. Mix at low speed until combined.

Combine the Mixtures:

• Gently fold the egg whites into the yolk mixture in a few steps. Fold carefully to avoid deflating the egg whites.

Prepare the Pan:

• • Line an 18 cm (7-inch) springform pan with parchment paper, ensuring the sides are high to accommodate rising.

• Grease the pan lightly with butter to help the parchment paper stick.

Bake the Cake:

• • Tap the pan gently to break large air bubbles.

• • Place the pan in a larger aluminum pan and pour hot water into the larger pan for a water bath.
  • Bake in a preheated oven at 160°C (320°F) for 60 minutes (no fan, upper and lower heat).
  • Check doneness with a toothpick; it should come out clean.

Cool and Serve:

• • Let the cake cool in the pan for 30–40 minutes before unmolding.
  • Gently remove the parchment paper, taking care not to damage the delicate cake.

5 Serving Suggestions

• • Dust with powdered sugar for a simple finish.
  • Serve with fresh berries or a berry compote.

• • Pair with a dollop of whipped cream or Greek yogurt.
  • Drizzle with honey or maple syrup.
  • Add a side of hot tea or coffee for a perfect pairing.

Cooking Tips

• • Use room-temperature eggs for better volume when beating.
  • Fold the egg whites gently to retain air and ensure fluffiness.

• • Ensure the parchment paper on the sides is high to prevent spills as the cake rises.
  • Allow the cake to cool in the pan to prevent collapsing.
  • Store leftovers in an airtight container in the fridge for up to 2 days.

Nutritional Benefits

• • Greek Yogurt: High in protein and calcium.
  • Cornstarch: Keeps the cake gluten-free and light.

• Eggs: Provide protein and structure to the cake.

Dietary Information

• • Gluten-free.

• Low-calorie.

Nutritional Facts (Per Slice – Serves 8)

• • Calories: 130

• • Protein: 5 g
  • Carbohydrates: 18 g
  • Fat: 3 g

• Fiber: 0 g
• Sugar: 12 g

Why You’ll Love This Recipe

• • Simple to prepare with only 5 ingredients.
  • Light, fluffy, and perfect for guilt-free indulgence.
  • Gluten-free and low-calorie, suitable for various dietary preferences.

• Deliciously moist with a hint of lemon or vanilla flavor.

Conclusion
This Fluffy Yogurt Cake is a delightful dessert that’s as soft and airy as a pillow. Whether you’re looking for a healthier treat or a stunning yet simple dessert, this cake checks all the boxes. Try it today and enjoy its irresistible charm!