Yogurt Cake

Indulge in this irresistible Yogurt Cake, a simple yet delicious recipe that combines the smoothness of natural yogurt with the lightness of cornstarch. With its soft texture and balanced flavor, this cake is perfect for any occasion, from quick snacks to special desserts. Follow the easy steps below and enjoy a delightful homemade treat with family and friends!

Why You’ll Love This Recipe

• Light and Fluffy: The combination of yogurt and whipped egg whites creates a soft and airy texture.
• Easy to Make: Simple ingredients and quick preparation make this a hassle-free dessert.
• Naturally Sweet: Just the right amount of sugar for a subtly sweet, delicate flavor.
• Perfect for Any Occasion: Great for breakfast, tea time, or as a light dessert.
• Gluten-Free Option: Easily adaptable with gluten-free cornstarch.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 350 g (12.3 oz) natural yogurt
• 4 eggs
• 100 g (3.5 oz) sugar
• 50 g (1.8 oz) cornstarch
• 1 teaspoon baking powder
• 1/3 teaspoon salt (for egg whites)
• Sugar (for dusting)

Directions

1. Preheat the Oven: Preheat your oven to 170°C (340°F). Grease and line a cake pan with parchment paper.
2. Mix the Yolks and Sugar: In a large bowl, beat the egg yolks with sugar until the mixture becomes light and homogeneous.
3. Add Dry Ingredients: Stir in the cornstarch, baking powder, and yogurt, mixing well to ensure an even batter.
4. Whip the Egg Whites: In a separate bowl, whisk the egg whites with salt until stiff peaks form.
5. Fold in the Egg Whites: Gently fold the beaten egg whites into the yolk mixture, being careful not to deflate the batter.
6. Bake: Pour the batter into the prepared pan, smoothing the top. Bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the Cake: Let the cake cool in the pan for a few minutes before transferring it to a wire rack.
8. Dust with Sugar: Once completely cooled, sprinkle sugar over the top for a final touch.
9. Slice and Serve: Enjoy your delicious yogurt cake with coffee, tea, or fresh fruit.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour

Variations

• Citrus Twist: Add lemon or orange zest for a fresh, zesty flavor.
• Vanilla Touch: Mix in a teaspoon of vanilla extract for extra aroma.
• Nutty Addition: Fold in chopped almonds or walnuts for added texture.
• Chocolate Swirl: Add a few tablespoons of cocoa powder for a chocolatey version.
• Berry Bliss: Serve with fresh berries or a berry compote for a fruity twist.

Storage/Reheating

• Room Temperature: Store the cake in an airtight container for up to 2 days.
• Refrigeration: Keep in the fridge for up to 5 days. Let it come to room temperature before serving.
• Freezing: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before enjoying.
• Reheating: Warm slices in the microwave for 10-15 seconds for a fresh-from-the-oven taste.

FAQs

Can I use Greek yogurt instead of natural yogurt?

Yes! Greek yogurt will make the cake slightly denser but still delicious.

Can I replace cornstarch with flour?

Yes, but cornstarch keeps the cake light. If substituting, use all-purpose flour in the same quantity.

Why do I need to whip the egg whites separately?

Whipping the egg whites adds air to the batter, giving the cake a fluffy, delicate texture.

Can I make this cake gluten-free?

Yes! This cake is naturally gluten-free as it uses cornstarch instead of flour.

What can I use instead of sugar for a healthier version?

You can use honey, maple syrup, or a sugar substitute, but it may slightly alter the texture.

How do I prevent my cake from sinking?

Make sure to gently fold in the egg whites and avoid overmixing the batter. Also, don’t open the oven door too early.

Can I add fruit to the batter?

Yes! Chopped apples, berries, or even raisins can be folded in before baking.

What size cake pan should I use?

A standard 8-inch or 9-inch round pan works best for this recipe.

Can I make muffins instead of a cake?

Absolutely! Divide the batter into muffin tins and bake at 170°C (340°F) for about 20-25 minutes.

Can I use flavored yogurt instead of plain?

Yes, but flavored yogurt has added sugar, so you may need to reduce the sugar in the recipe slightly.

Conclusion

This Yogurt Cake is a wonderfully light and delicious dessert that’s easy to make and perfect for any occasion. Whether you enjoy it plain, dusted with sugar, or paired with fruit and cream, it’s a treat that’s sure to please. Give it a try and enjoy a slice of homemade goodness!

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