Yogurt Cake
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 people
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Calories
180 kcal
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Course
Cake
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Cuisine
International
Yogurt Cake
Description
The Yogurt Cake begins by combining egg yolks with unsweetened yogurt, salt, and lemon zest, then incorporating sifted all-purpose flour and cornstarch to create a smooth batter. Separately, egg whites are whipped with lemon juice and sugar until medium peaks form, ensuring volume and lightness in the final cake. Folding the meringue into the batter carefully preserves air, resulting in a tender crumb after baking.
The cake is baked in a lined 6-inch springform pan within a water bath, promoting even cooking and moisture retention. The lemon flavor from zest and juice provides a refreshing brightness that complements the mild tang of the yogurt.
This cake serves well on its own or with fresh fruit or a light glaze. It’s suitable for breakfast, dessert, or a teatime treat, offering a delicate, soft crumb with a subtle citrus twist.
Ingredients
- 3 egg yolk
- 1 cup yogurt unsweetened
- 2 pinches salt
- 1/2 tablespoon lemon zest
- 3 tablespoons all-purpose flour
- 1 tablespoon corn starch
- 3 egg white
- 1 tablespoon lemon juice
- 5 tablespoons sugar
Instructions
- Separate the egg yolks from the egg whites into two large bowls. In one bowl, combine the egg yolks, yogurt, salt, and lemon zest, and whisk well. Sift the all-purpose flour and cornstarch into the egg yolk mixture, continuing to whisk until there are no lumps. Set aside.
- Beat the egg whites until frothy using an electric hand mixer. Add lemon juice and 1/3 of the sugar while beating at high speed. Gradually add the remaining sugar to the egg white mixture while continuing to beat. Continue beating until medium peaks form.
- Preheat the oven to 150°C (302°F). Using a spatula, gently fold the egg white mixture into the egg yolk batter in 3 batches until well combined. (Be careful not to overmix.)
- Pour the batter into a 6-inch (15 cm) round springform pan lined with parchment paper. Tap the pan gently on the table a few times to release any air bubbles trapped in the batter.
- Wrap the bottom of the cake tin with aluminum foil and transfer it to a larger baking pan. Add boiling water to the larger pan until it reaches about 1 inch (2.5 cm) high. Bake for 30 minutes.
- Then, lower the oven temperature to 140°C (284°F) and continue baking for an additional 30 minutes, or until browned. Once the cake is done, leave it in the oven for 10 minutes with the oven turned off before removing it.
- Remove the cake from the oven and let it cool before removing it from the pan. Enjoy it immediately, or refrigerate for 3 hours before serving.
Notes
- Use unsweetened yogurt to control the sweetness and maintain the cake's delicate tang.
- Fold the egg whites gently to preserve the airiness essential for a light texture.
- Baking in a water bath helps keep the cake moist and prevents cracking.
- Line the baking pan with parchment to ensure easy removal and clean edges.
- Ensure medium peaks when whipping egg whites for optimal volume without overbeating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 180kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 154mg | 51% |
| Sodium | 266mg | 11% |
| Potassium | 158mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 15g | 30% |
| Vitamin A | 256IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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