This Fluffy Yogurt Cake is a light, gluten-free dessert that’s irresistibly soft and jiggly. Made with only 5 ingredients, no butter, and no oil, it’s low-calorie and perfect for any occasion.
Preparation Time
- Prep Time: 20 minutes
- Cooking Time: 60 minutes
- Cooling Time: 30–40 minutes
- Total Time: 1 hour 50 minutes
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.
5 Serving Suggestions
- Dust with powdered sugar for a simple finish.
- Serve with fresh berries or a berry compote.
- Pair with a dollop of whipped cream or Greek yogurt.
- Drizzle with honey or maple syrup.
- Add a side of hot tea or coffee for a perfect pairing.
Cooking Tips
- Use room-temperature eggs for better volume when beating.
- Fold the egg whites gently to retain air and ensure fluffiness.
- Ensure the parchment paper on the sides is high to prevent spills as the cake rises.
- Allow the cake to cool in the pan to prevent collapsing.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Nutritional Benefits
- Greek Yogurt: High in protein and calcium.
- Cornstarch: Keeps the cake gluten-free and light.
- Eggs: Provide protein and structure to the cake.
Dietary Information
- Gluten-free.
- Low-calorie.
Nutritional Facts (Per Slice – Serves 8)
- Calories: 130
- Protein: 5 g
- Carbohydrates: 18 g
- Fat: 3 g
- Fiber: 0 g
- Sugar: 12 g
Why You’ll Love This Recipe
- Simple to prepare with only 5 ingredients.
- Light, fluffy, and perfect for guilt-free indulgence.
- Gluten-free and low-calorie, suitable for various dietary preferences.
- Deliciously moist with a hint of lemon or vanilla flavor.
Conclusion
This Fluffy Yogurt Cake is a delightful dessert that’s as soft and airy as a pillow. Whether you’re looking for a healthier treat or a stunning yet simple dessert, this cake checks all the boxes. Try it today and enjoy its irresistible charm!
Frequently Asked Questions
- Can I use flavored yogurt? Yes, vanilla or lemon-flavored yogurt works well.
- Can I skip the water bath? A water bath helps maintain moisture, but you can skip it if needed, though the texture may change slightly.
- Can I use regular yogurt? Greek yogurt is recommended for thickness, but strained regular yogurt can work.
- Can I make this dairy-free? Use a dairy-free yogurt alternative.
- What if I don’t have cornstarch? Substitute with potato starch or arrowroot powder.
- How do I prevent deflating? Fold the egg whites gently and do not overmix.
- Can I use a larger pan? Yes, but the cake will be thinner, and you may need to reduce baking time.
- Can I freeze the cake? Yes, freeze in slices and thaw in the fridge before serving.
- How long does it keep? Store in the fridge for up to 2 days in an airtight container.
- What can I serve it with? Pair with fresh fruit, whipped cream, or a drizzle of honey for added sweetness.