Description

This Fluffy & Simple Creamy Yogurt Cake is a light, airy dessert perfect for any occasion. Made with full-fat plain yogurt, eggs, and cornstarch, this cake achieves a delicate texture by folding whipped egg whites into a creamy batter. It’s baked until golden and set, then chilled for a refreshing finish. Serve it dusted with powdered sugar or drizzled with honey for added sweetness.

Ingredients

Scale

Yogurt Cake

1 cup (245 g) full-fat plain yogurt
4 large eggs, separated
3 tablespoons (24 g) cornstarch

Optional Toppings

Powdered sugar for dusting
Honey for drizzling

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a 6- or 7-inch round cake pan with parchment paper to prevent sticking.
Separate Eggs: Carefully separate the egg yolks and whites into two different bowls. Make sure no yolk gets into the whites for optimal whipping.
Mix Base: Whisk the full-fat plain yogurt together with the egg yolks until the mixture is smooth and creamy. Then, stir in the cornstarch thoroughly until no lumps remain.
Whip Egg Whites: Using an electric mixer, beat the egg whites on medium to high speed until stiff peaks form, which should take about 3–4 minutes. This aerates the whites and will help give the cake its fluffy texture.
Fold Gently: Add the whipped egg whites to the yogurt mixture in three batches. Gently fold each batch in using a spatula to maintain as much air as possible, which ensures the cake’s lightness.
Bake: Pour the batter into the prepared cake pan and tap gently on the counter to release any large air bubbles. Bake in the preheated oven for 30–35 minutes or until the cake is golden and set in the center.
Cool: Allow the cake to cool in the pan for 10–15 minutes before transferring it to a wire rack. For best results, chill the cake for 1–2 hours to enhance its texture and flavor.
Serve: Before serving, dust the cake with powdered sugar or drizzle with honey according to your preference for an added touch of sweetness.

Notes

Make sure the egg whites are whipped to stiff peaks to achieve maximum fluffiness in the cake.
Folding should be done gently to avoid deflating the beaten egg whites, which helps keep the cake light.
You can substitute cornstarch with an equal amount of all-purpose flour if unavailable, but cornstarch gives a lighter texture.
Chilling the cake after baking allows it to set properly, improving the taste and making slicing easier.
Use full-fat yogurt for the creamiest texture and best flavor.