Today’s recipe is yogurt cake! I love this easy 3-ingredient cake recipe. You’ll need yogurt, eggs, cornstarch (yes! No flour and no added sugar!) and five minutes to prepare this delicious cake. You will get moist and tender, similar to cheesecake.
Yogurt cake ingredients:
400g sweetened yogurt.
4 eggs.
40g cornstarch.
Making
Step 1
Preheat oven to 350 degrees and butter an 8- or 9-inch springform pan.
Step 2
Using an electric hand mixer or electric stand mixer fitted with the whisk attachment, beat the egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Start slowly to increase the speed to medium-high. Continue beating egg whites until soft peaks form, about 3 minutes. Set aside.
Step 3
In a separate bowl but using the same mixer, mix the yolks and sugar (no need to wash the beaters after beating the egg whites). Beat the yolks on medium-high until the mixture becomes light and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest, juice and salt until thoroughly combined.
Step 4
Gently fold half the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl until the dough is well mixed, light, and smooth.
Step 5
Scrape batter into prepared pan and spread into an even layer. Bake until top is speckled golden brown and puffed, 40 to 55 minutes. (An 8-inch pan will take longer to bake.) Transfer pan to wire rack and let cake cool before cutting. Serve warm or cold.
