Yogurt Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
1 1/2 cups (375 g) vanilla yogurt
02 -
4 large eggs
03 -
5 tablespoons (44 g) cornstarch
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Spray the inside of a 6-inch round springform pan with cooking spray, then line it with a single sheet of parchment paper, pressing it against the sides and bottom. The parchment should rise slightly above the pan edges.
02 -
In a large bowl, whisk the yogurt until smooth. If using sugar, add it now and whisk to combine. Add eggs one at a time, whisking after each addition until fully incorporated.
03 -
Sift the cornstarch into the mixture using a fine-mesh strainer. Whisk until the batter is completely smooth and no lumps remain.
04 -
Pour the batter into the prepared pan. Bake for about 1 hour, or until the cake puffs up, the top looks set, and has a slightly caramelized appearance.
05 -
Remove the cake from the oven and let it cool at room temperature for 30 minutes. Transfer to the fridge and chill for at least 2 hours before serving.
06 -
Let the cake sit at room temperature for 15 minutes before slicing. This helps soften the texture and enhances the creamy consistency.
# Notes:
01 -
This cake is naturally low in sugar. If you prefer a sweeter taste, add 1/4 cup granulated sugar to the batter.
02 -
You can use regular, Greek, or whole milk yogurt. If using Greek yogurt, consider adding sugar to balance the tanginess.
03 -
For the best texture, always chill the cake before serving.