Fluffy Yogurt Cake

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Fluffy Yogurt Cake – Light, Airy, and Melt-in-Your-Mouth Delicious

If you’re looking for a cake that’s feather-light, perfectly airy, and gently sweet, this Fluffy Yogurt Cake is the answer. Made with yogurt and whipped egg whites, it has a soft, cloud-like texture that practically melts in your mouth. Whether served plain or dressed up with a dollop of whipped cream or powdered sugar, this cake is a delight for any occasion.

Why You’ll Love This Cake:

  • No butter or oil – made with yogurt for a lighter bite
  • Incredibly soft texture thanks to whipped egg whites
  • Simple ingredients and no special equipment needed
  • Perfect served plain or with toppings like berries or whipped cream

Ingredients:

  • 3 egg yolks
  • 225g (1 cup) sweetened yogurt (or use plain yogurt and increase sugar to 70g)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 30g (1/4 cup) all-purpose flour
  • 10g (1 1/3 tablespoons) cornstarch
  • 4 egg whites
  • 50g sugar (increase to 70g if using plain yogurt)

Instructions:

1. Prepare the Egg Yolk Mixture:

  • In a large mixing bowl, whisk 3 egg yolks with 1/2 teaspoon vanilla extract and 1 tablespoon lemon juice for about 1 minute.
  • Add 1 cup (225g) room temperature yogurt and mix until well combined.
  • Sift in 30g flour and 10g cornstarch, then gently mix until smooth and lump-free. Set aside.

2. Whip the Egg Whites:

  • In a separate clean bowl, begin whipping 4 egg whites on low speed.
  • After 1 minute, gradually increase to medium speed.
  • Add 50g sugar in three additions, beating well between each.
  • Once all sugar is added, reduce speed to low and beat just until soft peaks form. Do not overbeat.

3. Combine Mixtures:

  • Gently fold a third of the meringue into the yolk mixture using a spatula until just combined.
  • Gradually fold in the remaining meringue, being careful not to deflate the mixture. Mix just until incorporated—do not overmix.

4. Bake in a Water Bath:

  • Pour the batter into a prepared round or loaf pan. Tap the pan gently on the counter to release any air bubbles.
  • Place the cake pan into a larger baking tray and add hot water (about 80°C or 175°F) to create a water bath.
  • Bake in a preheated oven at 150°C (300°F) for 25 minutes.
  • Open the oven door for 10 seconds, close it, then reduce the temperature to 100°C (212°F) and bake for another 60 minutes.

5. Cool and Serve:

  • After baking, let the cake rest in the pan for 10 minutes before removing.
  • Carefully unmold and transfer to a serving plate.
  • Serve plain, dusted with powdered sugar, or with whipped cream or fresh fruit if desired.

Tips for Success:

  • Make sure all ingredients are at room temperature.
  • Do not overbeat the egg whites – soft peaks are key.
  • Fold the meringue gently to maintain the fluffy texture.
  • Avoid opening the oven frequently while baking to prevent collapsing.

This yogurt cake is a true testament to the beauty of simplicity. Whether for an afternoon tea, brunch, or light dessert, it’s a recipe you’ll come back to again and again.

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