Fluffy Yogurt Cake Recipe

Fluffy Yogurt Cake Recipe


  • 4 eggs (separate egg whites from yolks)
  • 3 tablespoons sugar
  • Vanilla sugar (optional)
  • 3 tablespoons cornstarch (starch)
  • 350g Greek or plain yogurt (1.5 cups)

Pinch of salt

  • 1 teaspoon baking powder
  • Cake mold (18cm or equivalent)
  • Cooking time: 30 minutes at 160°C (320°F), then 10 minutes at 140°C (284°F)

Ice bath

  • Refrigerate for 2-3 hours or more after cooling


Preparing the Batter:

  1. Preheat the oven to 160°C (320°F).
  2. In a bowl, beat the egg yolks with sugar and vanilla sugar (if using) until creamy.
  3. Add cornstarch, Greek or plain yogurt, and mix until smooth.

Whipping the Egg Whites:

  • In a separate clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.

Combining the Mixtures:

  1. Gently fold the beaten egg whites into the yogurt mixture until well incorporated.
  2. Add baking powder and mix gently.


  1. Pour the batter into a greased 18cm cake mold.
  2. Bake in the preheated oven for 30 minutes at 160°C (320°F), then reduce the temperature to 140°C (284°F) and bake for an additional 10 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.

Cooling and Refrigeration:

  1. Once baked, remove the cake from the oven and place it on an ice bath to cool it down quickly.
  2. After cooling, refrigerate the cake for 2-3 hours or longer to set.
  3. Serve and Enjoy:
  4. Slice and serve this delightful and fluffy yogurt cake that melts in your mouth!
See also  Homemade Lahmacun Recipe