Fluffy Yogurt Cake
Table of Contents
Ingredients
- 4 eggs (medium-large, room temperature)
- 110 g (1/2 cup) sugar
- 1 tsp vanilla extract
- Zest from 1/2 lemon (or substitute with orange zest or 1 extra tsp vanilla)
- 325 g (1 1/3 cups) unsweetened Greek yogurt (0% fat or full fat)
- 55 g (1/2 cup) cornstarch
- 1/4 tsp baking powder
Directions
Prepare the Egg Whites:
Separate the egg yolks and whites into two large bowls.
Using a hand mixer, beat the egg whites until stiff peaks form. Set aside.
Prepare the Egg Yolks:
Add sugar, vanilla extract, and lemon zest to the egg yolks.
Beat the mixture until thick and pale.
Add Yogurt and Dry Ingredients:
Mix in the Greek yogurt at low speed until just combined. Do not overmix.
Add cornstarch and baking powder. Mix at low speed until combined.
Combine the Mixtures:
Gently fold the egg whites into the yolk mixture in a few steps. Fold carefully to avoid deflating the egg whites.
Prepare the Pan:
Line an 18 cm (7-inch) springform pan with parchment paper, ensuring the sides are high to accommodate rising.
Grease the pan lightly with butter to help the parchment paper stick.
Bake the Cake:
Tap the pan gently to break large air bubbles.
Place the pan in a larger aluminum pan and pour hot water into the larger pan for a water bath.
Bake in a preheated oven at 160°C (320°F) for 60 minutes (no fan, upper and lower heat).
Check doneness with a toothpick; it should come out clean.
Cool and Serve:
Let the cake cool in the pan for 30–40 minutes before unmolding.
Gently remove the parchment paper, taking care not to damage the delicate cake.