Just eggs, greek yogurt, flour, sugar and baking powder 😍This is the fluffiest cake we’ve ever made
Searching for a cake that is airy, light, and visually striking? This recipe for yoghurt cake, which resembles a Japanese yoghurt cake and is made with less sugar and cornflour, is a high-rise, whipped egg white cake. After preparing the batter, fold in the chocolate chunks and yoghurt. After pouring the thin batter into the baking pan, bake it until it becomes fluffy and light. After giving the cake a little dusting of powdered sugar, serve. A tiny bit of crunch and a hint of chocolate flavour are added by the chocolate chips. You can eat the cake by itself or with a scoop of your preferred ice cream.
Ingredients
- 4 egg yolks
- 4 egg whites
- 3 tbsp sugar
- 400g Greek yogurt (10%)
- 4 tbsp cornstarch
- 1/2 tsp baking powder
- 40g chocolate chips
Step-by-Step Instructions
Mixing the Egg Yolks
Begin by separating the egg yolks from the whites. In a mixing bowl, combine the egg yolks with the sugar, baking powder, and cornstarch. Mix until well combined and the mixture is smooth. Then, gently fold in the Greek yogurt until evenly incorporated.
Beating the Egg Whites
In a separate clean bowl, beat the egg whites until stiff peaks form. This will help give your cake its light and airy texture.
Combining the Ingredients
Carefully fold the beaten egg whites into the yolk mixture, making sure not to deflate the egg whites. Once combined, gently stir in the chocolate chips for an extra indulgent touch.
Baking the Cake
Preheat your oven to 170°C. Pour the cake batter into a greased baking dish and spread it out evenly. Bake in the preheated oven for about 1 hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Tips:
- Make sure to use only full-fat Greek yogurt. If you can’t find it in a store near you, look for any other full-fat thick-style yogurt.
- The bowl used for whipping the egg whites must be clean. If there is any fat residue, the egg whites won’t whip properly.
- Make sure to use fresh eggs, as they will be easier to whip to stiff peaks.
- Feel free to substitute the chocolate chips with white chocolate chips. You can also use freeze-dried berries instead of chocolate chips.
- For a citrusy flavor, leave out the chocolate chips, and add orange, lime, or lemon zest (or a combination of all three!). Decorate with more zest.
Make sure to use parchment paper. The cake rises quite high and the parchment paper will provide support to the cake as it rises.
Don’t omit the cornstarch. It helps to absorb some of the residual liquid left behind from the yogurt.
The eggs are a big part of this cake, so they can’t be replaced with an alternative.