Gluten-Free Recipe: Extra Soft and Light Yogurt Cake
Are you craving a delightful dessert that’s both gluten-free and irresistibly soft? Look no further than this Extra Soft and Light Yogurt Cake recipe! Made with natural Greek yogurt, eggs, and a handful of pantry staples, this cake is a breeze to whip up and promises a melt-in-your-mouth experience with every bite. Say goodbye to dense, heavy gluten-free cakes and hello to a treat that’s as light as air!
2. Ingredients
To prepare this heavenly cake, you’ll need:
- 400 grams of natural Greek yogurt
- 4 medium eggs
- 3 tablespoons corn starch
- 3 teaspoons of stevia sweetener (or alternatively 3 tablespoons of normal sugar, maltitol, or erythritol)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
3. Preparation Steps
Let’s break down the process into simple steps:
4. Whipping Up the Egg Whites
Start by separating the egg whites from the yolks. Add the sweetener (or sugar) to the yolks and beat them until they double in volume.
5. Preparing the Cake Batter
Once the yolks are fluffy, add the corn starch mixed with baking powder and mix until well combined. Add the yogurt and vanilla extract, mixing until smooth.
6. Baking the Cake
Whip the egg whites with salt until stiff peaks form. Gently fold them into the yolk mixture. Transfer the batter to a lined cake mold and bake at 160°C for 45 minutes.
7. Final Touches
Once baked, let the cake cool for 5 minutes in the switched-off oven with the door open. Dust with icing sugar, slice, and serve!
8. Serving Suggestions
This Extra Soft and Light Yogurt Cake pairs perfectly with a cup of hot tea or coffee. For an extra indulgent treat, top it with fresh berries or a dollop of whipped cream. Whether enjoyed as a dessert or a sweet snack, this cake is sure to impress!