Description
This Yogurt Cake is a simple, light, and delicious dessert that combines the smoothness of natural yogurt with the delicate texture of cornstarch. With a perfectly balanced flavor, this soft and fluffy cake is ideal for any occasion whether as a quick snack or a special dessert. Easy to prepare with just a few ingredients, this cake is sure to impress!
Ingredients
Scale
- 350 g (12.3 oz) natural yogurt
- 4 eggs (separated)
- 100 g (3.5 oz) sugar
- 50 g (1.8 oz) cornstarch
- 1 teaspoon baking powder
- 1/3 teaspoon salt (for stabilizing egg whites)
- Sugar (for dusting, optional)
Instructions
1. Prepare the Batter:
- Preheat oven to 170°C (340°F) and grease a round cake pan.
- In a large bowl, beat the egg yolks with sugar until the mixture is smooth and pale.
- Add the cornstarch, baking powder, and yogurt, stirring well until fully combined.
2. Whip the Egg Whites:
- In a separate bowl, whisk the egg whites with salt until stiff peaks form.
3. Combine and Bake:
- Gently fold the beaten egg whites into the yogurt mixture until well incorporated.
- Pour the batter into the prepared cake pan, ensuring an even distribution.
- Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool and Serve:
- Let the cake cool in the pan for a few minutes before transferring it to a wire rack.
- Once completely cooled, dust with sugar for an elegant finishing touch.
- Slice, serve, and enjoy!
Notes
- For extra flavor, add 1 teaspoon of vanilla extract or lemon zest to the batter.
- This cake pairs beautifully with fresh berries or a drizzle of honey.
- Store leftovers in an airtight container at room temperature for up to 3 days.
